Best 5 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.

CHOCOLATE AND PEPPERMINT CANDY ICE CREAM SANDWICHES

Steps:

• Stir together ice cream (reserve pint container), extract, and 1/2 cup crushed candy in a bowl until combined.
• Transfer mixture to pint container and freeze until just firm enough to scoop, about 1 hour.
• Working very quickly, scoop ice cream onto flat sides of 8 wafers (1 scoop per wafer), then top with remaining 8 wafers, flat sides down. Wrap each sandwich individually with plastic wrap and freeze until firm, about 1 hour. Unwrap sandwiches and roll edges in remaining 1/2 cup crushed candy. Rewrap and freeze until firm, about 1 hour.

CANDY ICE CREAM

Steps:

• Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.)

CANDY CANE ICE CREAM

Steps:

• In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the 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 whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

CANDY BAR ICE CREAM

Steps:

• In a blender, combine the ice cream and fudge topping; cover and process until smooth. Stir in the candy bars. , Transfer to a freezer container; freeze for 4 hours or until firm. May be frozen for up to 2 months.