Hands up who does not like popcorn !
Surely no one …
I like it a lot, especially the hot ones that are just broken out especially at the cinema.
And it is just thinking about cinema, where the various “cronk” disturb the projected movie, that I wanted to try to create this gelato (ice cream) .
I ate popcorn gelato at the recent Agugliano Gelato Festival , where two gelato masters from Canary Islands e literally surprised me with this unusual taste .
So, even if the idea is not mine and I have to give credit to the Canary Islands gelato (ice cream), the recipe is the result of hard work (!) , with many tests and calculations, but the result makes up for everything.
I recommend you to try it, because from the first spoonful it will leave you stunned , as has happened to all that have had the pleasure to taste it .
Below is my version of popcorn gelato (ice cream).
½ l. of milk
65 gr. of cream
125 gr. of sugar (if available, replace 50 g. sucrose with dextrose)
10 gr. of milk powder
3 gr. of stabilizer
80 gr. salted popcorn (you can also use those in the bags)
Mix all dry ingredients together, add the liquids and mix well then put the mix in a small saucepan and , over medium heat, bring it to 85 ° C with the help of a thermometer.
Let the emulsion cool down, then blend it with popcorn in a blender .
Sift the mix through a sieve for a better taste and in the meanwhile turn the gelato maker machine on.
Stir for about 30/40 min. or until you see a well mounted gelato.
Let stand for about 1 hour in the freezer.
You may have noticed that I have not added the usual pinch of salt since the popcorn is already salted and therefore it doesn’t seem necessary.
I garnished with chocolate popcorn from a famous brand (the one with the “purple cow” so to speak!) …
©Copyright GelatoMyWay 2017