Buttered popcorn ice cream

Cold-steep the popcorn in the milk overnight. A hot liquid swells the popcorn and the flavour is lost into it.

Strain the steeped milk, scrape the seasoning off the inside of the popcorn bag into it, add more dark orange popcorn and let it go soggy.

Blend the popcorn and milk smooth.

Whisk the egg yolks and sugar until creamy and at the ribbon stage.

Bring the milk and cream up in a pot, stirring occasionally so the popcorn starch does not scorch.

Temper: add the hot mixture to the eggs a little at a time while whisking, then combine everything.

Return to the pot and cook until it coats the back of a spoon and holds a trail.

Strain the custard to catch the popcorn grit and the chalaza.

Chill over an ice bath, then churn.

Top with popcorn and freeze.