Stay Golden

1 Yield
This ice cream cake is a sweet and salty treat that plays into my favorite childhood snacks.
Shelf life:
2 Months

Salted Caramel Popcorn Ice Cream

Used products: Salted Caramel Popcorn Ice Cream

  • 1.4 lb
  • 2.5 oz
  • 5.6 oz
    heavy cream
  • 1.3 oz
    milk powder
  • 0.6 oz
    inverted sugar
  • 3.9 oz
    granulated sugar
  • 15.4 gr
    Ice cream stabilizer
  • 0.9 oz
    egg yolks
  • 6.7 oz
  • 0.1 oz
    Sea salt

Preparation: Salted Caramel Popcorn Ice Cream

  1. In a saucepot, infuse the popcorn with the milk for an hour.
  2. Strain through a fine mesh sieve and rescale to the original weight
  3. Bring the infused milk, heavy cream, and milk powder to 40°C (104°F)
  4. Add in the inverted sugar, granulated sugar, and ice cream stabilizer
  5. Just before a boil, temper in the egg yolks and pasteurize to 85°C (185°F)
  6. Strain over Calleabut gold. Immersion blend and mature for a minimum of 4 hours
  7. Process in an ice cream machine
  8. Mold in a 160cm mold and press a layer of graham cracker sponge on top

View tools

  • Thermometer
  • Immersion blender
  • Ice cream machine
  • Sauce pot
  • Rubber Spatula
  • Fine Mesh Strainer
  • 161 cm Ring

Graham Cracker Sponge

Used products: Graham Cracker Sponge

  • 2.0 oz
    egg yolks
  • 3.5 oz
    granulated sugar
  • 0.1 oz
  • 4.6 gr
  • 2.2 oz
    Graham cracker crumbs
  • 15.4 gr
    baking powder
  • 3.9 gr
  • 3.9 oz
    Egg Whites

Preparation: Graham Cracker Sponge

  1. Whip egg yolks and granulated sugar until you reach the ribbon stage
  2. Combine the dry ingredients and fold them into the yolk mixture
  3. Whip egg whites to a stiff peak, then fold in the meringue with the yolks mixture
  4. Spread batter onto a quarter sheet pan and bake at 175°C (350°F)
  5. Once cooled, cut out 140 cm rounds, and set aside

View tools

  • Offset spatula
  • Stand Mixer
  • Whisk Attachment
  • Quarter Sheet Pan
  • 141 cm ring

Gold Spray

Used products: Gold Spray

  • 8.8 oz
  • 8.8 oz

Preparation: Gold Spray

  1. Melt both the Callebaut Gold and the Deodorized Cocoa Butter in a microwave to 30°C.

View tools

  • Spray gun
  • Bowl (s)
  • Rubber Spatula