SUN-POPPED CORN
On sunny days in New York’s Hudson Valley, the folks at BjornQuorn (“Bee-yorn Corn”) use giant mirrors to harness the sun’s rays and heat kettles of organic popcorn kernels. We steep this crisp, popped-by-the-sun popcorn in grass-grazed Ohio milk with cream and sugar. The result is an ice cream that tastes just like a bowl of fresh, buttery popcorn. It’s an umami bomb of flavor that hits you in a way that says: “I have to eat this again and again.”
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