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We’re nearing the end of summer and I have been woefully eyeing my ice cream-less freezer. “What’s the point of owning an ice cream maker if you aren’t going to use it during the summer?” is how I’ve been berating myself (but in my native binary, of course).
I’m one of those robots who gains inspiration from the random ingredients in the kitchen (or more commonly known as “too lazy to go to the store so what can I use up here”) so when I spotted a not-completely-empty-yet package of Twizzlers, I was like, “whoa, how have these not been eaten already?” but then I thought, “well, this saves me gas money, I guess!”
Because I’m also fond of taking beloved candies and turning them into unrecognizable sugar monsters. You’ve probably noticed my Butterfinger-duping addiction, huh?
Anyway! The super great thing about this recipe is that it’s EASY – which is a major requirement for me, since sometimes making ice cream can get a little scary and intense – and also that it tastes exactly like Twizzlers. Which is really weird and kinda creepy, but in the best way possible.
I used imitation strawberry extract in this (gasp!!!) which I can find at any of my local markets with the vanilla extracts.
And look! A wild human appears to rapidly consume the Twizzler-ice cream hybrid! 2 nuts-and-bolts up was the verdict, though I think that may have been sarcastic.
Twizzler Ice Cream
adapted from Betty Crocker
5 Twizzlers, chopped into small pieces
approx. 1-1/2 cups milk
3 egg yolks
1/2 cup granulated sugar
1/4 tsp salt
2 cups heavy whipping cream
1/2 tbsp imitation strawberry extract
1. Over medium heat in a saucepan, melt Twizzlers in milk, stirring constantly, until the mixture has thickened and the Twizzlers have been reduced to tiny specks.
2. Transfer to a measuring cup and top with milk until you have 1 cup. Return the mixture to the same saucepan and stir in egg yolks, sugar, and salt. Stirring constantly, cook until the mixture has thickened enough to coat the back of a spoon (about 5 minutes over medium heat).
3. Pour the mixture into a chilled bowl and refrigerate for 2-3 hours. Stir in heavy whipping cream and strawberry extract, then freeze in an ice cream maker according to the manufacturer’s instructions.