The creamiest, most silky-smooth gelato flavored with caramely brown sugar and buttered popcorn (hint: you steep the popcorn in the milk and cream! So Good!)
If you want to make the caramel corn garnish shown in the picture: Pop another bag of popcorn in the microwave. Melt 1/4 C of brown sugar and 1T of honey in a large sauce pan over low heat; stir constantly with a rubber spatula until it becomes the consistency of caramel. Add about 1/2 the bag of popcorn and stir to combine. Let cool before touching!
The idea for this recipe came from Yotam Ottolenghi’s gorgeous cookbook, Nopi. Except, I made it faster/easier, made it gelato instead of ice cream (because creamy-silky-smoothness is my jam), and I used brown sugar for more of a caramelly flavor, kinda like caramel corn.