Lemon Ice Cream with Salted Caramel Popcorn


Preparation info

  • Difficulty


  • Serves


Appears in

Set a Table

Set a Table

By Karen Dudley

Published 2018

  • About

The clever people who know about food know that when you elevate something pure and good you create enduring memories that restore a quiet pleasure in simple things. This recipe comes mostly from Marcus Wareing’s celebration of British food in The Gilbert Scott Book of British Food. It is a beautiful book and this recipe has been assimilated with gratitude into our repertoire.


For the Salted Caramel Popcorn

  • 40 g popcorn kernels
  • vegetable oil for popping
  • 100 g castor sugar
  • 50 g butter
  • pinch of salt
  • good quality lemon or granadilla curd to serve

For the Lemon Ice Cream

  • 150 ml ( cup) cream, lightly whipped
  • lemons, grated zest and juice
  • 200 g castor sugar
  • 100 ml (6 tbsp) water
  • 3 free-range eggs, 2 of them separated into yolks and whites


Pop the popcorn in a little oil in a large, covered saucepan. Line a baking tray with baking paper. Melt the sugar in a medium-sized saucepan over medium heat and cook until it begins to caramelise. Swirl the pan to ensure the caramelised sugar colours evenly, then whisk in the butter and salt. Remove from the heat and add the popcorn quickly and mix well with a spatula to coat evenly. Pour the sticky popcorn onto the lined baking sheet and spread out to a single layer to cool.

For the Lemon Ice Cream, whip the cream in a large bowl to soft peaks then gently fold in the lemon zest and juice. Set aside. In a small saucepan, bring 100 g of the sugar and 50 ml of the water to a rapid boil, stirring constantly. Boil for 3 minutes. In a clean bowl, whisk the 2 egg whites until stiff. Gradually whisk the hot syrup into the beaten egg whites to form a glossy meringue. Continue whisking until cool then set aside.

Make another batch of syrup with the remaining water (50 ml) and sugar (100 g). In another bowl, whisk the whole egg with the two egg yolks. Again, slowly beat the eggs into the syrup, whisking continuously until cool.

Carefully fold the meringue into the whipped lemon cream then add the yolk syrup mixture. Spoon into a small loaf tin lined with baking paper. Place in the freezer for at least 3 hours until frozen solid.

To serve, crush some of the popcorn into caramel-ly crumbs. Remove the ice cream from the loaf tin and peel off the lining paper on one side and coat generously with these caramel crumbs. Flip the loaf over, peel off the other piece of baking paper and coat the other side with more caramel crumbs. Lay the crumbed ice cream on a suitable platter and slice into 2 cm slices. To serve, drag a good spoonful of lemon (or granadilla) curd across the plate or platter and place the Lemon Ice Cream beside it. Scatter over the remaining whole coated popcorns.