When Jeffrey and I first got married, neither one of us had finished college yet, so we were living in the married student housing on the campus of Brigham Young University. BYU happens to have its own creamery, and they produce dairy products like milk, cheese, and ice cream. On the way home from school, Jeffrey would occasionally stop at the creamery and buy some ice cream. Our favorite flavor that they made was called “Cinnamon Candy” and it had little Red Hot-type candies in it. Boy, was it good!! I mean it got to the point where Jeffrey would search through their freezer looking for a carton of the cinnamon candy ice cream, and if he had to come home with a different flavor because they were all out of the cinnamon candy, it was a big downer. Once we moved away from BYU, that was the end of our beloved cinnamon candy ice cream until I realized one day that I could make it myself. And today, I want to share it with those of you who like the taste of Red Hots!
To make this delicious ice cream, you’ll need whipping cream, half and half, milk, sugar, salt, vanilla, and Red Hots! The REAL honest-to-goodness original Red Hots are larger and have a more intense flavor than store-brand varieties. They only partially dissolve (which makes the ice cream turn pink) but there are still bits of the candies left in the ice cream as shown in the photo above. That’s the way I like it. If you use a store-brand variety—usually called cinnamon candies—they will most likely dissolve completely and will have a less intense flavor. That’s the way my husband likes it. It’s a personal preference thing, so use whichever appeals to you.
Oh, be sure you don’t forget the ice and rock salt for your ice cream maker!
Combine the milk, sugar, and salt in a medium saucepan and heat just until the sugar is dissolved.
Remove from the heat and add the whipping cream, half and half, and vanilla.
Begin freezing the ice cream in your ice cream maker according to manufacturer’s instructions.
After about 10 minutes, stop the ice cream maker, add the Red Hots, and then continue freezing.
Recipe By: Winner Dinners/Inspired by the BYU Creamery
Makes about 1-1/2 quarts but the recipe can easily be doubled if you need more.
1 cup milk
1 1/4 cups sugar
1/4 teaspoon salt
1 pint whipping cream
1 pint half and half
1/2 tablespoon vanilla
1/2 cup Red Hots candy
ice and rock salt (just a reminder so you don’t forget to buy them!)
Combine the milk, sugar, and salt in a medium saucepan and heat just until the sugar is dissolved. Remove from the heat and add the whipping cream, half and half, and vanilla. Begin freezing the ice cream in your ice cream maker according to manufacturer’s instructions. After about 10 minutes, stop the ice cream maker, add the Red Hots, and then continue freezing.