Ancho Chili Pepper Ice Cream with Chocolate Popcorn and Fleur de Sel

3 egg yolks
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tsp vanilla extract
6 ancho chili peppers, destemmed, deseeded and ground in spice grinder
1/3 cup popcorn
olive oil
3 oz Valrhona chocolate
fleur del sel

1. Heat 1/2 cup mil, cream in top of double boiler, reserve 1/2 cup mil in bowl
2. Add peppers to hot milk and let rest 10 minutes.
3. beat egg yolks and sugar until sunny in color
4. Add 1/2 of milk/cream slowly to egg mixture and then add this back to milk/cream mixture.
5. Add vanilla extract
6. Cook until cream coats the back of a wooden spoon.
7. Strain through fine mesh sieve to reserved 1/2 cup milk to stop cooking.
8. Make ice cream in ice cream machine, remove to freezer
9. Heat oil in pot, add popcorn.
10. Melt chocolate in top of double boiler
11. Make popcorn, placing splatterguard over the pot to prevent popcorn from flying out (this prevents steam from backing up into pot and making popcorn soggy.
12. When popcorn is done, add to chocolate and mix to coat.
13. Place 1/3 cup chocolate popcorn in bowl, top with 15 grains fleur del sel
14. Place 1 scoop ice cream and serve.

Dish should be eaten with some ice cream and popocorn to get hot, cold, smooth, crunchy, sweet, hot in 1 bite.