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Francisco Migoya

Popcorn Sherbet

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Preparation info
    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Popcorn-Infused Milk

  • 1 kg / 2 lb 3.27 oz popcorn, freshly popped and hot

Method

  1. For the Popcorn Infused Milk: Steep the just popped popcorn in the hot milk.
  2. For the Sherbet Base: Make the sherbet according to the Method #2 Modern Sorbet Method. Age the base under refrigeration overnight.
  3. Once the base has aged, churn to the desired consistency.
  4. Harden for at least 2 hour

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