Crackerjack Sundae
Recipe provided by American Cut
Photography by Kyle Ripley, Haigwood Studios
Yield: 2 servings
Popcorn Ice Cream (recipe included)
Peanut Brittle (recipe included)
Caramel Popcorn (recipe included)
caramel sauce as needed for serving and topping
vanilla bean whipped cream as needed for topping
Layer scoops of Popcorn Ice Cream with Peanut Brittle, Caramel Popcorn and caramel sauce of choice. Top with vanilla bean whipped cream and a drizzle of caramel sauce.
Popcorn Ice Cream
2 cups milk
2 cups heavy cream
1 microwaveable bag buttered popcorn, popped
1 cup sugar
10 egg yolks
For the Popcorn Ice Cream
Heat milk and cream in a medium-sized pot. When it comes to a boil, add popcorn, cover with plastic wrap and steep for 30 minutes. After 30 minutes, in
a separate bowl, whisk sugar with yolks. Reheat cream mixture and slowly whisk into yolks. Pour mixture back into pot and cook over medium-heat until
slightly thickened. Pour through a fine-mesh strainer, pressing on popcorn solids and refrigerate overnight. Pour into an ice cream maker and process
according to machine’s instructions.
Caramel Popcorn
1 bag microwavable non-buttered popcorn
1/2 cup light corn syrup
1 1/4 cup sugar
2 tablespoons unsalted butter
1/4 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
For the Caramel Popcorn
Pop popcorn, remove any kernels that have not popped, and set aside the rest in a large bowl that has been coated with nonstick spray. Cook 1/4 cup
water, corn syrup, sugar and butter until a light golden color, stirring occasionally. Turn off heat, add baking soda, vanilla and salt; stir to combine. Add
mixture to popcorn, stirring to coat evenly. Allow to cool slightly and pull pieces apart.
Peanut Brittle
3/4 cup plus 3 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup peanuts, toasted
For the Peanut Brittle
Cook sugars, butter and 1/4 cup water until a light/medium amber color, stirring occasionally. Turn off heat and stir in baking soda and vanilla. Add
peanuts and stir to combine. Pour onto an oiled sheet tray and spread thin. Break into small pieces once cooled.
AMERICAN CUT
3035 Peachtree Road N.E.
770/415-9766
americancutsteakhouse.com
Photography by Kyle Ripley, Haigwood Studios
Yield: 2 servings
Popcorn Ice Cream (recipe included)
Peanut Brittle (recipe included)
Caramel Popcorn (recipe included)
caramel sauce as needed for serving and topping
vanilla bean whipped cream as needed for topping
Layer scoops of Popcorn Ice Cream with Peanut Brittle, Caramel Popcorn and caramel sauce of choice. Top with vanilla bean whipped cream and a drizzle of caramel sauce.
Popcorn Ice Cream
2 cups milk
2 cups heavy cream
1 microwaveable bag buttered popcorn, popped
1 cup sugar
10 egg yolks
For the Popcorn Ice Cream
Heat milk and cream in a medium-sized pot. When it comes to a boil, add popcorn, cover with plastic wrap and steep for 30 minutes. After 30 minutes, in
a separate bowl, whisk sugar with yolks. Reheat cream mixture and slowly whisk into yolks. Pour mixture back into pot and cook over medium-heat until
slightly thickened. Pour through a fine-mesh strainer, pressing on popcorn solids and refrigerate overnight. Pour into an ice cream maker and process
according to machine’s instructions.
Caramel Popcorn
1 bag microwavable non-buttered popcorn
1/2 cup light corn syrup
1 1/4 cup sugar
2 tablespoons unsalted butter
1/4 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
For the Caramel Popcorn
Pop popcorn, remove any kernels that have not popped, and set aside the rest in a large bowl that has been coated with nonstick spray. Cook 1/4 cup
water, corn syrup, sugar and butter until a light golden color, stirring occasionally. Turn off heat, add baking soda, vanilla and salt; stir to combine. Add
mixture to popcorn, stirring to coat evenly. Allow to cool slightly and pull pieces apart.
Peanut Brittle
3/4 cup plus 3 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup peanuts, toasted
For the Peanut Brittle
Cook sugars, butter and 1/4 cup water until a light/medium amber color, stirring occasionally. Turn off heat and stir in baking soda and vanilla. Add
peanuts and stir to combine. Pour onto an oiled sheet tray and spread thin. Break into small pieces once cooled.
AMERICAN CUT
3035 Peachtree Road N.E.
770/415-9766
americancutsteakhouse.com