Not-Too-Hot Red Hots Ice Cream

Red Hots Cinnamon-Flavored Candies were created in the 1930s by Ferrara Pan Candy Company. Other companies that made similar candies call them Cinnamon Imperials. No matter what you call them, they are delicious.

INGREDIENTS | YIELD: 1 QUART
1 cup half and half
¾ cup Red Hots candies
½ cup sugar Pinch salt
4 large egg yolks
2 cups heavy cream
2 teaspoons vanilla extract

Red Hots or Cinnamon Imperials
1. In a small saucepan, combine the half and half, Red Hots candies, sugar, and salt. Stir over medium heat until most of the Red Hots are dissolved. Once they are almost all dissolved, remove from heat, cover, and allow to sit for about 30 minutes or more. Stir again to ensure all the candies are dissolved.
2. Reheat milk mixture over medium-low heat.
3. In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
4. Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract; stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
5. Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing