Honey Ice Cream with Popcorn and Raspberry Sauce
For the ice cream: In a bowl, beat the egg yolks with the salt and honey until thick and foamy. Place the milk and vanilla sugar in a pot, and bring to a boil. Zest 1 of the oranges. Stir in the carob powder and orange zest, and allow to cool completely. In another bowl, whip the cream until stiff. Stir the milk into the egg yolk mixture. Gently fold in the cream. Pour into a shallow metal bowl and place in the freezer. Stir several times until frozen.
For the popcorn: The next day, heat the oil in a saucepan. Add the popcorn kernels and cover. Cook until the kernels pop into popcorn, about 7 minutes.
For the raspberry puree: Combine the raspberries and lemon juice in a blender, and pulse until smooth. Strain through a fine sieve into a bowl.
For serving: Peel and segment the remaining orange. Scoop rounds of the ice cream and place in dessert glasses. Top with the orange segments and drizzle with the raspberry sauce. Sprinkle with the popcorn. Place the dessert glasses on a plate or tray and sprinkle popcorn on the plate.