Lemon Ice Cream with Salted Caramel Popcorn

Name: Lemon Ice Cream with Salted Caramel Popcorn
Yield: Serves 8
Ingredients: vegetable oil for popping; 3 free-range eggs, 2 of them separated into yolks and whites; 1½ lemons, grated zest and juice; 150 ml (⅔ cup) cream, lightly whipped; 100 ml (6 tbsp) water; 200 g castor sugar; 50 g butter; pinch of salt; 100 g castor sugar; good quality lemon or granadilla curd to serve; 40 g popcorn kernels

Preparation info

Serves
8

Difficulty
Medium

Appears in

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.

Ingredients

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