Salted Caramel Popcorn

Steps

1. Heat 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 200 ml whole milk200 ml whole milk⅔ cup + 3 tbsp whole milk300 ml whole milk300 ml whole milk1¼ cups whole milk in a saucepan until steaming. Take the pan off the heat.
2. Stir in 20 g plain popped popcorn570 ml plain popped popcorn2⅓ cups plain popped popcorn30 g plain popped popcorn860 ml plain popped popcorn3⅔ cups plain popped popcorn, pushing it under the cream. Cover and steep for 20 minutes.
3. Strain into a bowl, pressing hard on the soggy popcorn to squeeze out all the cream. Discard the popcorn.
4. Whisk in 90 ml thick caramel sauce90 ml thick caramel sauce¼ cup + 2 tbsp thick caramel sauce135 ml thick caramel sauce140 ml thick caramel sauce½ cup + 1 tbsp thick caramel sauce and ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt until smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
9. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 30 g caramel popcorn200 ml caramel popcorn⅔ cup + 3 tbsp caramel popcorn45 g caramel popcorn300 ml caramel popcorn1¼ cups caramel popcorn, then run Mix-in.

To serve: Pile a little extra caramel popcorn on top.