Red Hots

Remember to read the notes and hints in Quick Basic Vanilla

1 pint half-and-half
1 pint heavy whipping cream
1/2 gallon while milk
2 cups candy red hots (†)
15 to 20 lbs ice
2 cups rock salt
  1. Place half-and-half and heavy whipping cream into a two quart sauce pan
  2. Add candy red hots
  3. Heat gently on the stove until just disolved (DO NOT OVER HEAT)
  4. Place warm red hots, half-and-half and heavy whipping cream into the freezer can
  5. (Optional) Refrigerate mixture for an hour or two (saves on ice)
  6. Add whole milk until the level reaches the fill line (*)
  7. Add paddle, top with lid and place into mixer
  8. Alternate ice and rock salt until area around can is filled to the top
  9. Plug in mixer
  10. Check every 15 minutes to add more ice and salt as the ice melts (**)

† The two cups of red hots can be replaced with two cups of sugar, 2 tablespoonse red food coloring and 1 teaspoon of pure cinnamon oil (I purchased 4oz from Olive Nation-- should last me a century-- very, very potent!).