Cotton Candy Ice Cream made with Amoretti Natural Cotton Candy Artisan Flavor. Make the base the day before churning in the ice cream machine so that it has plenty of time to cool properly.
Heat the cream and milk in a saucepan over low heat, making sure it doesn't boil. Just as it comes to a simmer, remove from heat and set aside for 20 minutes.
In a large bowl, whisk the egg yolks with the sugar until pale and creamy.
Slowly ladle a spoonful of the hot cream mixture over the eggs, whisking constantly. This tempers the eggs so that they don't scramble.
Pour the egg mixture into the cream mixture, whisking constantly until well combined. Return the mixture to low heat and cook, stirring constantly, with a wooden spoon for 8 minutes or until the mixture coats the back of the spoon.
Once the mixture has thickened, remove from heat and pour it through a fine mesh sieve into a large bowl. Stir in the cotton candy flavoring until well combined.
Set the mixture aside to come to room temperature. Occasionally stir the mixture as it cools to help it cool quicker and to prevent the eggs from continuing to cook.
Once cool, lay plastic wrap on the surface of the mixture and refrigerate over night.
Once fully chilled, pour the mixture into an ice cream machine and churn according to manufacturers instructions. Transfer the ice cream to an air tight container and freeze for a minimum of 6 hours.
To make scooping easier, allow ice cream to set out for about 10 minutes before scooping. The ice cream will keep in the freezer for up to 8 weeks.