INGREDIENTS
- 2 cups (500 milliliters) heavy cream
- 1 cup (250 milliliters) sweetened condensed milk
- 1/4 cup (60 milliliters) whole milk
- 1/4 cup (60 milliliters) light corn syrup
- 2 tablespoons (30 milliliters) sugar
- 1/4 cup (60 milliliters) French’s Classic Yellow Mustard
- 1 teaspoon (5 milliliters) Pure Vanilla Extract
- 1 teaspoon (5 milliliters) Yellow Food Colour
- 1 drop Green Food Colouring
- 1/8 teaspoon (0.5 milliliter) salt
Preparation
- 1 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.
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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. 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.
