Ingredients 6 Servings
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/4 cup whole milk
- 1/4 cup light corn syrup
- 2 tablespoons sugar
- 1/4 cup French's® Classic Yellow Mustard
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 teaspoon McCormick® Yellow Food Color
- 1 drop McCormick® Green Food Color
- 1/8 teaspoon salt
INSTRUCTIONS
- 1 PLACE cream in blender container; cover. Blend on high until stiff peaks form, about 35 to 45 seconds. Add remaining ingredients; cover. Blend on high speed until well blended and slightly thickened, scraping down sides as needed.
- 2 POUR ice cream mixture into a freezer-safe container. Cover with plastic wrap, pressing down to cover surface of ice cream mixture. Freeze at least 6 hours or until firm. Serve with pretzel brittle (see recipe tip), crushed pretzels or in a pretzel cone, if desired.
- 3 Pretzel Brittle: Preheat oven to 300°F. Mix 1 cup finely crushed pretzel sticks, 3 cups coarsely crushed pretzel sticks, 6 tablespoons malted milk powder and 2 tablespoons nonfat milk powder in large bowl. Stir in 1/2 cup brown sugar and 1/4 cup granulated sugar. Add 14 tablespoons melted butter; stir until well blended. Spread pretzel mixture into an even layer on parchment-lined shallow baking pan. Bake 15 to 18 minutes or until browned. Allow to cool 10 minutes. Break into pieces to serve.
NUTRITION INFORMATION
(per Serving)
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