Popcorn Gelato –

Ingredients

• 1 tablespoon oil
• 20g popping corn
• 200ml double cream
• 250ml whole milk
• 60g caster sugar, divided
• 1 egg yolk
• 0.7oz popping corn
• 7fl. oz double cream
• 8.75fl. oz whole milk
• 2.1oz caster sugar, divided
• Step 1 Heat oil in a large saucepan over medium – high heat. Add corn kern e ls to saucepan , c over with lid and wait for kernels to start pop ping . Jiggle saucepan occasionally as corn pops.
• Step 3 A dd the cream , milk and 40g of the caster sugar to the popcorn and place saucepan over medium heat . Heat until just simmering . R emove from heat, cover and leave to infuse for 20 minutes.
• Step 4 Once infusion time is over , place egg yolk in a larg e bowl with 20g sugar and whisk until pale.
• Step 5 Return cream mixture to a low heat and bring to just simmering. Whisking well, p our half of the hot cream mixture into egg yolk mixture .
• Step 6 Add egg mixture to saucepan and cook over a medium – high heat for 10 minutes, whisking constantly until it just reaches a simmer.
• Step 7 Pour gelato base into the tub then place in an ice bath.
• Step 8 Once cool, place storage lid on tub and freeze for 24 hours.
• Step 10 Select GELATO .
• Step 11 When processing is complete, remove gelato from tub and serve immediately.