Buttered-Popcorn Ice Cream Sundae

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Ingredients

Caramel Sauce

1 cup sugar

2 tablespoons light corn syrup

1/8 teaspoon cream of tartar

2 tablespoons (1/4 stick) butter

1/2 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Buttered-Popcorn Ice Cream

2 cups popped popcorn

1 1/2 tablespoons unsalted butter, melted

1 teaspoon kosher salt, divided

2 cups whole milk

2 cups heavy cream

1/4 cup light corn syrup

5 tablespoons sugar, divided

8 large egg yolks

Peanut Butter-Chocolate Halvah

2 tablespoons finely chopped high-quality milk chocolate (such as Lindt or Scharffen Berger)

2 tablespoons finely chopped bittersweet chocolate (do not exceed 61% cacao)

1 cup coarsely chopped store-bought peanut brittle

1/4 cup peanut butter

Assembly

Whipped cream

Roasted salted peanuts

Buttered popcorn

special equipment

An ice cream maker

Preparation

Caramel Sauce

Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan. 

Stir over medium-low heat until sugar dissolves. 

Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.

Remove from heat; immediately add butter and stir until melted. 

Slowly add cream (mixture will bubble vigorously). 

Add vanilla and salt; whisk until smooth. 

DO AHEAD: Can be made 1 month ahead. 

Let cool completely. Cover sauce and chill. 

Rewarm slightly before using.

Buttered-Popcorn Ice Cream

Set a strainer over a large bowl; set aside. 

Place popcorn in another large bowl. 

Drizzle butter over and sprinkle with 1/2 tsp. salt; toss to coat. 

Add milk and cream; cover and steep for 10 minutes. 

Stir in corn syrup and 1 Tbsp. sugar. 

Working in batches, purée popcorn mixture in a blender until smooth. 

Transfer to a large saucepan and bring to a simmer over medium heat.

Using an electric mixer, beat yolks, remaining 4 Tbsp. 

sugar, and remaining 1/2 tsp. 

salt in a large bowl until thick ribbons form.

Gradually whisk hot popcorn mixture into yolk mixture. 

Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant-read thermometer registers 175°, 3–4 minutes. 

Pour through strainer. 

Cover and chill overnight.

Process in an ice cream maker according to manufacturer's instructions. 

Transfer to a container, cover, and freeze. 

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Peanut Butter-Chocolate Halvah

Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth. 

Set aside.

Place peanut brittle in a food processor and pulse until finely ground. 

Add peanut butter and melted chocolate. 

Pulse until combined. 

Spread out on a baking sheet. 

Chill for at least 4 hours. 

DO AHEAD: Can be made 1 day ahead. 

Cover; keep chilled

Read More http://www.bonappetit.com/recipes/2011/10/buttered-popcorn-ice-cream-sundae#ixzz1c2qxIHq7