Method

• In a heavy-bottomed saucepan, bring milk and cream to a light simmer. Remove from heat, stir in popcorn, cover, and let steep for 1 hour.
• In bowl, whisk together egg yolks and sugar until pale in color and slightly thickened. Chill in refrigerator until dairy has finished steeping.
• Pour dairy through a fine-mesh strainer into bowl with egg-sugar mixture, then whisk rapidly until very well combined.
• Wipe out saucepan, add in ice cream mixture and cook on medium, whisking until a custard forms on the back of a spoon.
• When ready, strain custard into an airtight container and chill overnight, or at least 6 hours.
• The next day, churn according to manufacturer’s instructions. It takes approx 15 mins with a Cuisinart.
• Transfer ice cream to air tight container and chill in freezer for at least 4 hours before serving.