Ingredients
2 1/2 cups heavy cream
1 1/2 cups condensed milk
1/2 cup salted popcorn
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/oscars-icecream_1619125640702_hpEmbed_3x4_384.jpg\")
Chef Daniel Lambert
PHOTO: Chef Daniel Lambert's popcorn ice cream.
Directions
Blitz the popcorn in food processor until fine in texture.
Add the popcorn to the cream and condensed milk.Let this soak for an hour at least.
Strain the popcorn through a sieve and whisk on high speed until stiff peaks form.
Transfer to a baking tin and freeze for 12 hours.
Additional tips:
Don’t over whisk the cream mixture, take it slowly, otherwise it splits.
The longer you let the popcorn soak the more flavor it gets.
Candy Counter Brittle
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/candy-bark-chefdaniel_1619125640714_hpEmbed_3x4_384.jpg\")
Chef Daniel Lambert
PHOTO: Candy counter bark from chef Daniel Lambert.
Ingredients
2 cups granulated sugar
2 tablespoons glucose (corn syrup)
1/3 cup water
2 tablespoons butter (cold cubes)1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 cup of your favourite candy, chopped up
Directions
Mix the sugar, water and glucose together, then cook on a medium heat without stirring! Until the sugar mixture starts to bubble and turn slightly brown at 300 F.
Take the pot off the heat immediately and add in the butter, vanilla and baking soda, stir until all combined and pour on a tray with baking paper until slightly firm.
Pour over your chosen candy mix and let set until cool.
Additional tips:
Don’t stir the sugar mixture while its cooking.
Add the butter in slowly to avoid it splashing back at you.
Add the candy when the mix has set for at least 2 minutes, to avoid everything sinking.
Deep Fried Snickers Candy Bar
Ingredients
3 Snickers bars
2 eggs
1/3 cup of plain flour
1/3 cup panko breadcrumbs
1/8 cup cocoa powder
4 cups vegetable oil
Directions
Shake the Snickers bar in the flour, cover in the beaten egg and finally toss in the panko and cocoa powder. Freeze for 20 mins.
Once the bar is firm, shallow fry in the vegetable oil at 300 degrees for 1 minute.
Make sure there is enough egg wash on the bar for the panko to have an even coating.
Turn the bar in the oil after 30 seconds to ensure and even cooking process.
Don’t be tempted to eat the bar straight after or you will burn yourself. Let it cool and enjoy.
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