These recipes were contributed by Michaela Lilljedahl, a Mansfield resident, and originally appeared in the MansfieldNOW May 2015 issue.
Buttered-popcorn Ice Cream
- 2 cups popped popcorn
- 1 1/2 Tbsp. unsalted butter, melted
- 1 tsp. kosher salt (divided use)
- 2 cups whole milk
- 2 cups heavy cream
- 1/4 cup light corn syrup
- 5 Tbsp. sugar (divided use)
- 8 large egg yolks
- Place a strainer over a large bowl and set aside. Place popcorn in a saucepot. Drizzle butter over popcorn and sprinkle with 1/2 tsp. salt; toss to coat. Add milk and cream; cover and steep for 10 minutes. Stir in corn syrup and 1 Tbsp. sugar.
- Working in batches, purée popcorn mixture in a blender until smooth. Transfer to a large saucepan; bring to a simmer over medium heat.
- Using an electric mixer, beat yolks in a large bowl. Add remaining sugar and salt, mixing until thick ribbons form.
- Gradually whisk hot popcorn mixture into yolk mixture. Return to the saucepan and cook over medium-low heat, stirring constantly with a high temp spatula, until custard is slightly thickened. Your finger should leave a path when drawn across the back of the spatula and an instant-read thermometer registers 175 F. Pour mixture through a strainer.
- Process in an ice cream maker according to manufacturer’s instructions. When complete, transfer mixture to a container, cover and freeze. If you don’t have an ice cream maker, you can put the strained mixture in a Tupperware container, cover and freeze overnight.
The Most Amazing Sugar Cookies
- 1 cup butter, softened (no substitutes)
- 1 cup sugar
- 2 eggs
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 3 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups powdered sugar, sifted
- 1 Tbsp. milk
- Corn syrup, as needed to thicken
- 1/4 tsp. almond or vanilla extract
- Food coloring of choice
- For cookies: In a large bowl, combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl, combine all dry ingredients; gradually stir into the butter mixture until well-blended. Cover with plastic wrap and chill for 2 hours.
- Preheat oven to 400 F. Line cookie sheet with parchment paper. Do not grease cookie sheet.
- On a very lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing.
- For frosting: In a small bowl, mix sugar and milk. If needed, add more milk for the perfect spreading consistency.
- Beat in corn syrup as needed to thicken and almond or vanilla extract until the icing is smooth and glossy. If the icing is too thick, add about 1/2 Tbsp. more corn syrup.
- Divide into as many separate bowls as needed for different colors. Add in food coloring until you’ve reached desired color(s).
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing. Allow to set on waxed paper.