Pop the corn. Watch the video for some hints and tips on this!
Place the popped popcorn and the milk and cream into the Thermomix bowl and infuse for 10 min/70°C/speed 1. Allow to cool before continuing.
Set a strainer over a jug and push the mixture through, pressing on the popcorn to release all the liquid. Discard the popcorn, clean the Thermomix bowl of any husks or remaining popcorn and return the liquid to the bowl with the remaining ice cream ingredients except the vanilla bean paste.
Cook 8 min/80°C/speed 4. Add the vanilla bean paste and blend 10 sec/speed 8. Pour into a container, press down a cartouche onto the surface of the custard and allow to cool at room temperature for 2 hours. Refrigerate for up to 24 hours or until it is completely cold before proceeding.
Churner Method; When the custard is completely cold, tip into the ice cream churner and follow the appliance instructions for churning. Fold through the Salted Caramel Corn or add it in the last few seconds of churning.
To store, pack down firmly into the container of your choice and cover with a piece of baking paper. You can use this to push the ice cream down further. Then fit the lid. Keep frozen.
Thermomix Method; Freeze the custard in ice cube trays overnight. When you are ready to serve, return half the frozen custard to the Thermomix bowl and blend 10 sec/speed 10. Add the remainder and keep blending with the aid of the Thermomix spatula until it is creamy and aerated. Fold through the caramel popcorn and serve immediately.