Grind the biscuits into fine crumbs and then knead into a mass with the warm butter. Then press this mass into a baking pan, press down both the base and a small edge and then place in the refrigerator.

Then mix the cream cheese, sour cream, powdered sugar, egg yolk, starch, salt, the inside of the vanilla pod and zest from an untreated lemon and spread over the biscuit base. Place an aluminum foil with holes over it. Bake the cake in a preheated oven at 130 degrees for one hour. The cake must then be stored in a cool place for at least 5 hours, ideally overnight.

For the ice cream, puree all the ingredients together in a blender and then place in the ice cream maker for about an hour so that it stays nice and creamy.

Put the popcorn with the oil and sugar in a popcorn machine (pot, stir a lot here!) And wait until the caramel-golden popcorn has finished popped. At the very end, serve the ice cream and the popcorn on top.