Buttered Popcorn Ice Cream With Fleur De Sel Caramel Sauce

• 1 tablespoon vegetable oil
• 12 cup raw popcorn
• 1 12 cups heavy cream
• 2 12 cups whole milk
• 34 cup sugar
• 14 teaspoon table salt
• 12 teaspoon butter flavor extract
• 12 cup water
• 1 cup white sugar
• 1 cup heavy cream
• 8 tablespoons unsalted butter (1 stick)
• 1 teaspoon fleur de sel or 1 teaspoon kosher salt

1. Prepare popcorn using oil, as directed in your popper, or place oil in a large pot with a lid.
2. Add kernels and cover.
3. Place over medium to medium-high heat.
4. Shake occasionally to prevent burning.
5. When popping slows to 3-5 seconds between pops, remove pot from burner.
6. Allow to cool 1-2 minutes.
7. Meanwhile, bring cream and milk to a simmer.
8. Add the popcorn and simmer 10 minutes.
9. Pass through a fine-mesh sieve or chinois.
10. Add sugar, salt and extract and stir to dissolve.
11. Cover tightly and refrigerate 3-4 hours.
12. Pour base into ice cream freezer; freeze according to manufacturer instructions.
13. Transfer to a container which has been chilled in the freezer.
14. Place a layer of plastic wrap over the ice cream before covering tightly.
15. Freeze until hard, 2-4 hours, before serving.
16. For the sauce, place water and sugar in a medium-large saucepan over medium heat.
17. When sugar is dissolved, turn the heat up to medium-high and simmer about 10 minutes, until it turns amber.
18. Watch closely, as it can burn quickly.
19. When sufficiently brown, turn heat down to medium-low and add cream; it will bubble up, so use a large enough pot to prevent spillovers.
20. Off heat, stir in butter and salt.
21. Serve over buttered popcorn ice cream.

vegetable oil, popcorn, heavy cream, milk, sugar, salt, butter, water, white sugar, heavy cream, unsalted butter, kosher salt

Taken from www.food.com/recipe/buttered-popcorn-ice-cream-with-fleur-de-sel-caramel-sauce-359063 (may not work)