Gelato

Buttered Popcorn Gelato

Name: Buttered Popcorn Gelato
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 250 g whole milk; 100 g heavy cream; 25 g sugar; 1 cup popped popcorn; ½ tsp ice cream stabilizer (neutro); 15 g dextrose; 1 pinch salt; 30 g dark chocolate chunks

16 oz pint · adapted from u/Spowkn on r/ninjacreami

675kcal

12gprotein

61gcarbs

44gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramGelato

Ingredients · 16 oz

whole milk250 g

heavy cream100 g

sugar25 g

popped popcorn1 cup

ice cream stabilizer (neutro)½ tsp

dextrose15 g

salt1 pinch

dark chocolate chunks30 g

Steps

1. Heat the milk, cream, and sugar to 80C without boiling, then steep the popcorn in it, covered, for 30 minutes.

2. Strain, pressing the popcorn well, then blend in the stabilizer, dextrose, and salt.

3. Chill, freeze the pint 24 hours, and process on Gelato, adding chocolate chunks as a mix-in if you like.

Adapted from u/Spowkn on r/ninjacreami