Benthik said he used to get red hot ice cream at Cold Stone, but they stopped serving it. I wondered if I could recreate it :-).
The red hots are about 80% sugar by mass, so I figured I should cut the sugar from the standard 1 cup to ¼ cup.
| I1: | 🥛 | 3 cups half and half |
|---|---|---|
| I2: | 🥚 | 6 egg yolks |
| I3: | 🍬 | ¼ cup sugar |
| I4: | 🧂 | ¼ tsp salt |
| I5: | 🍬 | 1 cup red hots |
| Step 1: | Mix |
|---|---|
| ↖ | I1: 🥛 3 cups half and half |
| ↖ | I2: 🥚 6 egg yolks |
| ↖ | I3: 🍬 ¼ cup sugar |
| ↖ | I4: 🧂 ¼ tsp salt |
| Step 2: | Sous vide at 175F for an hour |
| ↖ | I5: 🍬 1 cup red hots |
| Step 3: | Churn. |
I thought I’d blend the red hots with the sugar, but the internet noted I could melt them, so I waited until the steeping phase and steeped them then.
Benthik said he used to get red hot ice cream at Cold Stone, but they stopped serving it. I wondered if I could recreate it :-). The red hots are about 80% sugar by mass, so I figured I should cut the sugar from the standard 1 cup to ¼ cup. ## Variant 1: I1: 3 cups half and half I2: 6 egg yolks I3: ¼ cup sugar I4: ¼ tsp salt I5: 1 cup red hots I(1-4) O1: Mix I5 O2: Sous vide at 175F for an hour O3: Churn. ### Notes I thought I’d blend the red hots with the sugar, but the internet noted I could melt them, so I waited until the steeping phase and steeped them then.