No-Churn French’s® Yellow Mustard Ice Cream
By: Club House Kitchens
Made With:
I scream, you scream. Wait… French’s Ice Cream? In honor of National Mustard Day, and after 115 years of using mustard to add something bold and unique to standard fare, we thought, “What about ice cream?” One scoop and you’ll realize the tangy flavour of French’s® Classic Yellow Mustard was always meant for ice cream. Serve this homemade, no-churn version with pieces of salty-sweet pretzel brittle (careful, it’s addicting!) and enjoy a classic treat like it’s never been done before.
I scream, you scream. Wait… French’s Ice Cream? In honor of National Mustard Day, and after 115 years of using mustard to add something bold and unique to standard fare, we thought, “What about ice cream?” One scoop and you’ll realize the tangy flavour of French’s® Classic Yellow Mustard was always meant for ice cream. Serve this homemade, no-churn version with pieces of salty-sweet pretzel brittle (careful, it’s addicting!) and enjoy a classic treat like it’s never been done before.
Key products
Instructions
Instructions
- Place cream in blender container; cover. Blend on high speed 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.
- 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. Makes about 4 cups (1L).
- Pretzel Brittle: Preheat oven to 300°F (150°C). Mix 1 cup (250ml) finely crushed pretzel sticks, 3 cups (550ml) coarsely crushed pretzel sticks, 6 tablespoons (90ml) malted milk powder and 2 tablespoons (30ml) nonfat milk powder in large bowl. Stir in 1/2 cup (125ml) brown sugar and 1/4 cup (60ml) granulated sugar. Add 14 tablespoons (196g) 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.
