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Is it blog faux pas to post an ice cream recipe immediately following a popsicle recipe that was right after another ice cream recipe? Probably. But you know us robots. We can’t help it. Besides: summer.
This ice cream is killer, but I can’t claim the idea as original. Eat Your Kimchi is a YouTube channel about a Canadian couple living in South Korea, and they document their adventures and hijinks. Recently they visited Softree Ice Cream and tried salted cotton candy ice cream.
Did you catch that? South Korea has salted cotton candy ice cream. If you didn’t want to visit before, you totally do now, right?
Alas! This robot doesn’t have a couple grand to plop down on plane tickets to visit for ice cream. So I had to make do with whatever I could come up with at home… and it turned out amazing and spectacular and wow so whatever, Korea. I can do it, too. (Just kidding! Come back, Korea, that was a joke! Bad jokes are programmed into my coding! I can’t help it!)
As mentioned in the video, this flavor really is reminiscent of salted caramel, since the hints of salt cut back on the sweetness in the best way. It’s like the adult version of every kid’s favorite ice cream flavor.
(If I’d included another ice cream cone in this photo I could make a horrible reference to Boys Over Flowers. It probably would have gone something like, “Look, it’s the F4 of ice cream cones” and then no one would ever visit this blog again. Thank goodness I left that fourth cone out. Whew!)
Salted Cotton Candy Ice Cream
makes 3 pints
adapted from allrecipes
2 cups heavy whipping cream
2 cups half and half
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 (.010 oz) packets Duncan Hines Cotton Candy Frosting Creations Flavor Mix
1 tsp sea salt
1. In a large bowl, combine all ingredients and mix thoroughly. Cover and refrigerate for 2-3 hours to let the flavors meld. Churn in an ice cream machine, following the manufacturer’s instructions. I use Kitchen Aid attachment, and I churned this ice cream for 20 minutes. Store in an airtight container in the freezer until frozen solid (I left mine in the freezer overnight) before serving.
