Butter popcorn ice-cream with caramel and cracker jack

original post; http://greedygirlcooks.blogspot.com/2015/07/butter-popcorn-ice-cream-with-caramel.html

Ingredients

2 cup Whole Milk

1 ¼ cup Heavy Cream

2/3 cup white Sugar

2 tablespoon light Corn syrup

1 table spoon plus 1 teaspoon Corn starch

2 tablespoon milk

3 table spoon Cream cheese

1-2 bags Cracker Jack

Caramel sauce

1 pack popped microwave movie theater Butter popcorn

Instructions

Pop the popcorn according to the package instructions
In a dish make the cornstarch slurry by combining the corn starch and 2 tablespoon milk
In a separate bowl lightly whisk the cream cheese
In a pot bring to boil the cream, milk, sugar and corn syrup for 4 minutes exactly
Once it’s been boiling for four minutes remove from the heat and stir in the cornstarch slurry
Place back on the heat and stir allowing it to slightly thicken (about 1-2 minutes)
Pour the hot milk mixture into the bowl of cream cheese to dissolve it remove as much lumps as possible
Pour ½ bag of popped butter popcorn into the milk mixture and allow them to soak
Pour contents into a zip lock bag
Prepare a bowl filled with ice
Place the zip lock bag in the ice bath and allow the mixture to completely cool for an hour
Strain the cooled milk mixture from the popcorn using a strainer and cheese cloth
Churn the milk mixture in an ice-cream maker
Layer in a baking pan, caramel sauce, cracker-jack and churned cream starting with the caramel sauce and cracker jacks on the bottom, followed by ice-cream and repeat
Place a parchment paper on the top of the ice-cream and allow to harden for 4 hours in the freezer.

Greedy tips:

You must use a cheese cloth to strain the ice-cream mixture from the popcorn. It really does absorb a lot of the ice-cream mix So make sure to squeeze out every single drop you can from it.
Remember to store your ice cream canisters in the freezer so that you are ready for churning at all times
Make sure the ice has completely surrounded the bag to it cools fast and evenly