Take all your favorite movie night snacks and turn it into a decadent ice cream! Butter popcorn ice cream with chocolates, candies, and peanuts.
Yield: about 1 quart
In a medium pot, bring milk, cream and 2 tablespoons sugar to a boil. Once mixture has come to a boil, remove from heat. Add popcorn and stir. Cover pot and let steep for 20 minutes.
Strain mixture and discard popcorn. Place pot over medium heat and bring to a boil, once again.
Meanwhile, in a large bowl, whisk together egg yolks and remaining 1/2 cup of sugar. Once milk begins to boil, lower heat.
Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolks about 1/4 cup at a time, whisking to distribute heat. Continue to add milk into the yolk. Once all the milk has been added, transfer everything back into the pot.
Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Let sit at 180-185 degrees F for 3 minutes to pasteurize eggs.
Transfer mixture to an airtight container and let mature in the fridge overnight.
Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and mixture has reached a soft serve consistency, add in about a hand full of each desired mix-ins.
Transfer ice cream to an airtight container and let rest in the freezer for at least 30 minutes before serving.
I used about a handful of each mix-in. Feel free to add as much or as little of the mix-ins as you'd like. Pick and choose your favorite candies and chocolates to mix in.