Buttery Popcorn Ice cream

Popcorn ice cream with a dark miso caramel

I’ve been wanting to recreate this recipe for some time now, and it’s just another excuse to use my awesome Ice cream attachment for my mixer. Combining two things I just can’t go without… 
I’m a frequent cinema goer and for me no movie is complete without my tub of butter flavoured popcorn, the same can be said for long walks on the Promenade on a gorgeous sunny day with my favourite local artisanal ice cream. I love all the effort that goes in to making good ice cream, however it is rather complicated if tempering egg yolks is not your thing then may I suggest a no-churn ice cream, something which Nigella Lawson masters quite effortlessly, amidst many other things! (Spot the Nigella fan) Thus I can only aspire to being consistently great at making ice cream, I will however leave it to the experts. I found that the fat in the butter and double cream, if not passed correctly through a sieve and at the exact temperature it needs to be when churning, can create clumps in the mixture and thus gives a ‘sticking to your palate’ type of feel (face palm) I decided to add copious amounts of the most umami caramel I’ve ever had to make it acceptable for consumption and of course styling. I made a really dark caramel with a touch of miso and flaked sea salt. I quite like taking the caramel further, again it all depends on your palate. I love how the miso complements the dark velvety smooth caramel and makes it even more indulgent! The correct recipe can be found in the book NOPI by Yotam Ottolenghi and Ramael Scully. I however used a basic ice cream guideline and deviated from there… When deviating sometimes is not the right idea, and  I certainly learned that. 

Styling tip 101: if making a dish for a shoot that needs to be styled, the dish should look appealing and equally taste good if you want great results for the shoot. If all else fails, try and style the dish to look like the desired result that you require by (like me, if you made ice cream) drizzling over caramel or chocolate sauce with a few toppings like 100s/1000s sprinkles or chopped up chocolate or flaked/ toasted nuts or berries. 

Popcorn ice cream with a miso dark caramel

The photos were taken yesterday morning, taking advantage of the perfect light in my living room and that my partner was home yesterday to help pour over the caramel whilst I shoot. This I call a win-win! 

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