Description
Honey ice cream made with sweetened condensed milk and cream, served with burnt toffee popcorn.
Ingredients
Units
- 1 can sweetened condensed milk
- 2 cups heavy cream
- 1/3 cup Blue Gum honey
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 2 tablespoons butter
Instructions
- In a large bowl, mix the sweetened condensed milk, heavy cream, and Blue Gum honey until well combined.
- Pour the mixture into a loaf pan and freeze for at least 4 hours or until firm.
- For the popcorn, pop the kernels using a popcorn machine or stovetop method.
- In a saucepan, melt the butter and sugar over medium heat until it turns a deep amber color.
- Pour the toffee over the popcorn and stir to coat evenly.
- Serve the honey ice cream topped with the burnt toffee popcorn.
Notes
- A strong honey such as Blue Gum carries further than a mild one.
- The ice cream keeps up to a week in the freezer.
- Let the toffee popcorn cool completely before storing, or it loses its crunch.
- No popcorn machine needed: the kernels pop in a covered pot on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 100
- Fat: 20
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 60