I have a delicious recipe for you today! Cinnamon Red Hot Ice Cream. Now, maybe you’re scratching your head thinking I’ve gone crazy because who would make spicy ice cream, but trust me on this one! It is a winner. Even my spicy disliking 4 year old thought it was delicious.
I personally LOVE cinnamon, so this recipe is right up my alley! A few years ago Cold Stone Creamery had a red hot ice cream, so of course I had to sample it. And that’s what I ordered that night! I’ve never seen it since. But I haven’t stopped thinking about it, so I had to recreate it!
There’s just enough spice, but then you’ve got the creamy….mmmm…….. And if you want to have a little fun with it add a little hot fudge or crushed Oreos. But, man, I really like it without!
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup cinnamon red hot candy
- 2 eggs
- 3/4 cup sugar
- In a medium saucepan combine heavy cream, milk and red hots. Heat over medium-low heat until the red hots have dissolved.
- Meanwhile, in a medium bowl combine the eggs and sugar. Whisk until the mixture becomes light and fluffy. Set aside.
- Once the candy has dissolved, slowly add one cup of the cream/milk/candy mixture to the eggs and sugar, while whisking to temper the eggs. Then slowly add that mixture back into the saucepan, while whisking.
- Continue to cook the mixture over medium heat, stirring often until it thickens. It should coat the back of a wooden spoon (or reach 170 degrees F).
- Pour the mixture into a bowl and cover with a lid. Allow to rest at room temperature for 1 hour. Refrigerate overnight (or at least 4 hours).
- Pour mixture into your ice cream maker according to manufacturer's directions. Enjoy!