Ice cream cones at the movies

By: Raph Rashid
From: Hungry For That
Makes: 6
Photographer: Lauren Bamford

I don’t get to the cinema a whole lot these days, but I enjoy it when I do. Now, my brother Rudin REALLY loves the movies. All sorts. Everything he sees is the best film he has ever seen. He just loves films. Last time I rolled with him we caught a 9.15 pm session. As I scooped up the tickets, Rudin was at the snack shop filling up both arms with giant bags of popcorn. I was like, ‘Dude, I had dinner.’ As we walked towards the cinema, he looked back at me, carrying two barrels of awkward goodness in his arms, and said, ‘Whatever man, this is just a little something.’

As the movie started rolling, Rudin, the keeper of the snacks, threw me a choc top ice cream. I settled in and took a delicious bite. He gave me a nudge and whispered, ‘This is what’s up.’ I turned to see that he had eaten off the choc outer layer and was dunking his whole ice cream in the popcorn box. I followed his lead. Salty, creamy, buttery, chocolatey … yep, I was definitely in with this. Four dunks and I was done.

Ingredients

Quantity	Ingredient
100g	popcorn kernels
2 tablespoons	vegetable oil
	sea salt
6	ice cream cones
1 litre	vanilla ice cream

Salted caramel

Quantity	Ingredient
100g	caster sugar
50g	butter
1 teaspoon	salt

Method

To make the popcorn, add the popcorn kernels and vegetable oil to a saucepan over a low heat. Cover with a lid and once the kernels start to pop, give the saucepan a shake then leave the lid very slightly ajar. Listen carefully to the frequency of the pops – when there are a few seconds between pops, remove from the heat.
To make the salted caramel, combine all of the ingredients and 60 ml water in a small heavy-based saucepan and bring to the boil over a low heat. Cook, scraping down the side of the saucepan with a rubber spatula, for about 10–12 minutes, or until the sugar starts to change colour to golden brown. Remove from the heat and stir the caramel for about 45 seconds.
Spread out the cooked popcorn on a baking tray and drizzle over the caramel. Hit it with 2 good pinches of sea salt and let it cool.
To serve, top each cone with 1 scoop of vanilla ice cream. Divide the popcorn into serving bowls and serve with the ice cream cones so each person can dip as desired.