Cotton Candy No Churn Ice Cream

Prepare

1. Add a 9x5” loaf pan to the freezer to chill. If your freezer is large enough, you can also add a large mixing bowl (for when you whip the cream). If not, just make sure it's not warm or hot.

Whip the cream

1. Add the cold heavy whipping cream to the cold large mixing bowl and beat with an electric hand mixer on MED-HIGH speed until peaks are starting to form.

Add milk, sugar, and flavoring

1. To the bowl, add whole milk, granulated sugar, cotton candy extract, and vanilla extract. Beat with mixer on MED speed until stiff peaks are formed. **see Chef Tips note #2 for more information on stiff peaks**

Add colors

1. Divide the mixture in half, adding half to a smaller mixing bowl, and leaving the other half in the large mixing bowl.
2. To one bowl, add red/pink food coloring, and stir well to combine. To the other bowl, add blue food coloring, and stir well to combine.

Add to pan and freeze

1. Use an ice cream scoop to scoop the mixture, and add to the prepared loaf pan in an alternating pattern (one blue, then one pink), repeating until you run out of both mixtures.
2. Cover tightly, and freeze for about 4-6 hours, or until hard.

Serve

1. Scoop ice cream into a cone or bowl, top with sprinkles, and enjoy!
2. Ice cream will have a purple-ish color when melted.