Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, light corn syrup, and salt. Whisk everything together until the sugar and salt are dissolved.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup light corn syrup, 1/2 teaspoon salt
- Place the saucepan over medium heat. Stir occasionally, bringing the mixture to a gentle simmer – do not boil. Once simmering, remove from heat immediately.
- Allow the ice cream base to cool down to room temperature. This is a crucial step for proper ice cream texture. You can speed this up by placing the saucepan in an ice bath or transferring the mixture to a bowl and refrigerating it for at least 2 hours, or until completely chilled.
- Once the base is thoroughly chilled, stir in the cotton candy flavoring extract. Add the pink gel food coloring, a few drops at a time, until you achieve your desired vibrant cotton candy hue. Stir well to ensure the color is evenly distributed.1 teaspoon cotton candy flavoring extract, pink gel food coloring
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the ice cream is thickened to a soft-serve consistency.
- If you’re adding sprinkles or mini marshmallows, this is the time to gently fold them in during the last few minutes of churning or right before transferring to your storage container.sprinkles or mini marshmallows
- Transfer the churned ice cream to a freezer-safe airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Seal the container tightly.
- Place the container in the freezer for at least 4-6 hours, or until the best cotton candy ice cream is firm and scoopable.
Notes
Properly storing your best cotton candy ice cream is key to maintaining its delightful texture and flavor. It will stay fresh in the freezer for up to 1-2 weeks.
