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Always Good, Always Sweet

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Disclamer

Popcorn Ice cream

Recipe by Grace Stevens

Ingredients :

  • 4 large egg yolks
  • 250ml Selati Castor Snow
  • 400ml cream
  • 350ml full cream milk
  • 5 cups of popped popcorn (1 bag of microwave popcorn)
  • 3ml salt

Methods :

  • In a large bowl, place ice blocks and water. Rest a second bowl over the ice to prepare for your ice cream.
  • Combine milk and cream in a large pot and bring to a simmer. Add popcorn and salt. Stir well.
  • Allow to sit for at least 30mins, overnight is best
  • Pass milk and popcorn mixture through a sieve and squeeze out all the moisture. Discard popcorn.
  • Bring milk up to a simmer again. Do not boil.
  • While milk is heating, beat egg yolks and sugar in an electric mixer until light and fluffy.
  • Remove a cup of the milk mixture and pour slowly into egg mixture while beating on high.
  • Add egg mixture to remaining milk and return to the stove.
  • Allow mixture to thicken slowly. Remove from heat.
  • Pass the mixture through a sieve into the prepared iced bowl.
  • Stir mixture until it cools completely.
  • Place in a freezer proof container and place in the freezer overnight.
  • Serve with caramel popcorn and caramel sauce.


Popcorn Ice cream