It looks like you instruct to blend the popcorn with the base, then strain. I’d imagine this imparts way more flavor than straining first, but I’m amazed it wouldn’t impact the texture and make it too thick or starchy. Am I understanding correctly that you are blending all the popcorn kernels?
“Blend the ice cream mixture with a hand blender until very smooth, then strain the custard through a fine meshed sieve pressing the popcorn to extract as much flavour as possible.” — do you blend the popcorn with the hand blender? Or do you remove the popcorn then blend the mixture? Thanks!
I'm assuming that the honey & skimmed milk powder will cut down on the crystallization and produce a smoother ice cream. No need for any other stabilizer. CANNOT WAIT TO MAKE THIS!
Hi!!! Sorry was not entirely clear - at which point do we add the popped kernels to the milk mixture to steep? Presume after tempering with egg?
You pour the milk, cream - everything - over the popcorn in the saucepan:)
It looks like you instruct to blend the popcorn with the base, then strain. I’d imagine this imparts way more flavor than straining first, but I’m amazed it wouldn’t impact the texture and make it too thick or starchy. Am I understanding correctly that you are blending all the popcorn kernels?
Ahhh
“Blend the ice cream mixture with a hand blender until very smooth, then strain the custard through a fine meshed sieve pressing the popcorn to extract as much flavour as possible.” — do you blend the popcorn with the hand blender? Or do you remove the popcorn then blend the mixture? Thanks!
With the popcorn! They absorb a lot of the milk, so blending and then straining/squeezing gets the most flavour and better texture
I'm assuming that the honey & skimmed milk powder will cut down on the crystallization and produce a smoother ice cream. No need for any other stabilizer. CANNOT WAIT TO MAKE THIS!
The honey substitutes glucose/fructose, yes! The fructose in honey also means it won’t freeze as hard, making it more scoopable from the freezer!