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Pour the cream into a bowl and stir in the caramel corn. Let is sit and soak for 30 minutes. This will infuse the cream with the flavors of the popcorn.
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Pass the cream through a sieve. Feel free to push out any excess cream from the corn too. It’s all flavors.
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Whip the cold cream on medium/ high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form.
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Turn off the machine and pour the condensed milk into the whipped cream.
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Turn the speed back up high again and whisk until the mixture is thick and stiff peaks.
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Now you have your ice cream base you can add in your desired flavors once it is nice and thick.
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Stir in the crushed caramel corn for even more caramel corn flavor and texture.
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Place in a large resealable container and freeze at least 4 hours or overnight before eating. Keep for up to 6 weeks.