Add the tapioca starch to a small bowl. Measure the milk and add two tablespoons to the tapioca starch. Mix to form a slurry.
Add the rest of the milk, cream, sugar and glucose syrup to a small pot. Heat on low, stirring well until the sugar and syrup is dissolved.
Add the tapioca starch slurry and mix well. Turn off.
Cook the popcorn in the microwave according to the instructions.
Once done, wait until the steam has subsided. Open the packed just a crack and shake upside to remove uncooked popcorn kernels.
Add the popcorn to a large heat proof bowl.
Pour over hot dairy mix. The popcorn will significantly reduce in volume as your pour over the liquid.
Allow to cool for about five minutes. Blend well with a stick/immersion blende until mix is smooth.
Add salt and mix well.
Strain mix through a sieve. Pour mix into a heat proof container, cover and chill in fridge for at least four hours, preferably overnight.
Put your storage container in the freezer to chill. If you are using a self refrigerating machine turn it on about ten minutes before churning, other wise take your freezer bowl out of the freezer right before churning.
If the butter has settled a bit on the top of the ice cream mix once chilled give it a good stir. Churn the ice cream. It will be the consistency of soft serve when done.
Transfer the mix to the chilled storage container, cover and freeze for four hours, or until firm.
To serve remove from the freezer, scoop and enjoy! Fabulous on its own, or with some of my caramel popcorn sprinkled over the top. Delicious!