Candy Ice Cream Recipes

CREAMY CANDY BAR ICE CREAM

Steps:

• In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. , Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

CANDY CANE ICE CREAM

Steps:

• Crack both eggs into a bowl and whisk until light and fluffy.
• Slowly add sugar and whisk till blended.
• Add whipping cream and milk and whisk together.
• Add the vanilla extract and mix.
• Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
• Put mixture into ice cream maker and wait till done.
• If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.