Buttered-Popcorn Ice Cream Sundae

Ingredients

• •1 cup sugar
• •2 tablespoons light corn syrup
• •⅛ teaspoon cream of tartar
• •2 tablespoons butter
• •½ cup heavy cream
• •1 teaspoon vanilla extract
• •¼ teaspoon kosher salt
• •2 cups popped popcorn
• •1½ tablespoons unsalted butter
• •1 teaspoon kosher salt
• •2 cups whole milk
• •2 cups heavy cream
• •¼ cup light corn syrup
• •5 tablespoons sugar
• •8 large egg yolks
• •2 tablespoons milk chocolate
• •2 tablespoons bittersweet chocolate
• •1 cup peanut brittle
• •¼ cup peanut butter
• •1 cup whipped cream
• •½ cup roasted salted peanuts
• •2 cups buttered popcorn
• •1 piece ice cream maker

Cooking Instructions

1. 1.

   Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.

   7 min

2. 2.

   Remove from heat; immediately add butter and stir until melted. Slowly add cream (mixture will bubble vigorously). Add vanilla and salt; whisk until smooth. DO AHEAD: Can be made 1 month ahead. Let cool completely. Cover sauce and chill. Rewarm slightly before using.

   5 min

3. 3.

   Set a strainer over a large bowl; set aside. Place popcorn in another large bowl. Drizzle butter over and sprinkle with 1/2 teaspoon salt; toss to coat. Add milk and cream; cover and steep for 10 minutes. Stir in corn syrup and 1 tablespoon sugar. Working in batches, purée popcorn mixture in a blender until smooth. Transfer to a large saucepan and bring to a simmer over medium heat.

   15 min

4. 4.

   Using an electric mixer, beat yolks, remaining 4 tablespoons sugar, and remaining 1/2 teaspoon salt in a large bowl until thick ribbons form. Gradually whisk hot popcorn mixture into yolk mixture. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, your finger leaves a path when drawn across the back of a spoon, and an instant-read thermometer registers 175°F, 3-4 minutes. Pour through strainer. Cover and chill overnight.

   240 min

5. 5.

   Process in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.

   30 min

6. 6.

   Stir both chocolates in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Set aside. Place peanut brittle in a food processor and pulse until finely ground. Add peanut butter and melted chocolate. Pulse until combined. Spread out on a baking sheet. Chill for at least 4 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

   240 min

7. 7.

   Spoon some caramel sauce into tall, decorative glasses or serving bowls. Add 2 scoops buttered-popcorn ice cream. Drizzle more caramel sauce over. Sprinkle some halvah over. Top with a spoonful of whipped cream. Garnish sundae with peanuts and buttered popcorn.

   5 min