CARAMEL POPCORN ICE-CREAM CAKE
Serves up to 12
A LITTLE EFFORT
Preparation: 30 minutes, plus overnight freezing time
Cooking: 15 minutes
For the caramel popcorn: caster sugar 400 g honey ½ cup butter 125 g milk ½ cup salted popcorn 200 g, popped pecan nuts 200 g, chopped salt ¼t
Woolworths vanilla ice cream
2 litres, slightly thawed Woolworths Tin Roof ice cream
2 litres, slightly thawed
60% dark chocolate 400 g, broken into pieces butter 2T mint, to garnish
1 To make the caramel popcorn, place the sugar and honey in a saucepan. Heat gently, swirling the pan occasioanlly until the sugar has melted. Once melted, boil for a few minutes until it is deep golden brown. 2 Meanwhile, mix the ice creams until well combined and return to the freezer. 3 Remove the caramel from the heat and add the butter and milk. Whisk until completely incorporated, then return to the heat. Allow the caramel to bubble for 5–10 minutes until it has thickened a little. 4 Mix the popcorn with the nuts and salt. Tip into the caramel and stir until well coated. 5 Line a 36 x 15 x 9.5 cm loaf tin with clingwrap. Allow the ice cream to thaw slightly, then spoon into the loaf tin and level with a spoon dipped into hot water. Return to the freezer for at least 30 minutes. 6 Melt the chocolate in a double-boiler, then stir in the butter.
7 Remove the ice cream from the freezer and pour over the chocolate, spreading it evenly over the ice cream. Return to the freezer for 10–15 minutes. 8 Remove from the freezer, then top with the caramel popcorn. Return to the freezer again and freeze overnight. Serve drizzled with melted chocolate and garnish with mint. Slice with a hot knife to serve.
WHEAT-AND GLUTEN-FREE
WINE: Woolworths Weltevrede
Vanilla Chardonnay 2018