Popcorn and a Movie

Photo courtesy of Swift’s Attic

From: Mat Clouser, Swift’s Attic, Austin, TX. Yield: varies.

Popcorn Ice Cream:
16 egg yolks
2 cups sugar
2 cups milk
6 cups cream
8 oz. brown butter
1 qt. popped popcorn
2 tsp. salt
2 Tbsp. stabilizer

Candy Bar:
½ box saltine crackers
4 cups graham cracker crumbs
16 oz. butter
2 cups brown sugar
1 cup milk
2/3 cup sugar
7 oz. 55% chocolate
2/3 cup peanut butter

For ice cream: Warm the milk and cream, then steep popcorn in it for 20 minutes. Combine egg yolks, sugar, salt and stabilizer in a bowl. Bring milk mixture to a boil, then temper into egg mixture. Stir in butter; let melt, then strain into a bowl. Chill in an ice bath before storing or spinning.

For candy bar: Melt butter, milk and sugars. Stir to combine. Add graham crumbs and bring to a boil. Boil for 5 minutes, stirring frequently. Line a cake pan with plastic wrap. Line the bottom with saltine crackers. Pour half of the graham mixture over the top and spread evenly. Add another layer of crackers, then top again with the remaining half of the graham mixture.

Melt chocolate and peanut butter in double boiler and, once smooth, spread evenly over the top. Refrigerate until chocolate is set, then cut.