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Recipe of: © Monsieur Cuisine

Vanilla ice cream with caramel popcorn

MC plus
4 portions
Average difficulty
Ready in: 6:30 h
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 14.02.2018


  • 2 egg yolks
  • 250 ml cream
  • 50 g sugar
  • 1 tsp lemon juice
  • 2 tsp vanilla sugar
  • 1 big pinch of cinnamon


  • 1–2 tbsp oil
  • 30 g corn, for popping
  • 1 tbsp butter
  • 75 g icing sugar
  • 1 big pinch of cinnamon


Per portion:

  • calorific value
    1926 kj / 460 kcal
  • protein: 4 g
  • carbohydrates: 43 g
  • fat: 30 g
Preparation time
20 min.
Ready in
6:30 h
  1. Insert the mixer attachment. Place the egg yolk, cream, sugar, lemon juice, vanilla sugar and cinnamon in the blender jug and process for 10 seconds/speed setting 3, pushing the contents down from the sides using the spatula. Heat the mixture of egg yolk and cream for 10 minutes/80 °C/speed setting 2. Pour the mixture into a shallow dish and place in the freezer for at least 6 hours. Give the ice cream a stir from time to time.
  2. Heat the oil in a saucepan or a deep frying pan over a moderate heat. Add the popcorn and spread evenly over the base of the pan. Place the lid firmly on the pan and wait until the first kernels begin to pop, then keep shaking the pan regularly. After 2 minutes, remove the pan from the hob and wait until the popcorn has stopped popping.
  3. Melt the butter in a frying pan, add the icing sugar and caramelise, stirring constantly. Stir in the cinnamon. Add the popcorn and mix thoroughly.
  4. Transfer the vanilla ice cream to the fridge to thaw slightly 15 minutes before serving, then cut it into rough chunks. Put the chunks of ice cream in the blender jug and mix for 15 seconds/speed setting 6 until creamy. When ready to serve, scoop the vanilla ice cream into sundae glasses, top with popcorn and garnish with the rest of the caramel sauce.


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