Ever wanted mustard-flavored ice cream? No? Not at all? Well, too bad, it's a thing now and we all have to look at it. 

French's is putting out this bright yellow frozen monstrosity in honor of National Mustard Day (Aug. 3). The ice cream, developed with Coolhaus Ice Cream, is available in New York City and Los Angeles starting Aug. 1. 

"Yeah, it’s really French’s ice cream. Because Aug. 3 is National Mustard Day, and after 115 years of using mustard to add something bold and unique to standard fare, we thought, 'What about ice cream?'” the French's website says about this horror movie disguised as ice cream. "While this limited-run flavor might sound crazy, it doesn’t just taste good, it tastes damn good." 

However, a writer at PopSugar got a taste of it and reported that "while there's an overt French's flavor, its sharper tang is only revealed after an initial wave of caramelized sugar and cotton candy notes." Basically, it's not bad. 

If you're not in California or New York and want to try this Play-Doh-hued confection for some unknown and unfathomable reason, French's has helpfully provided a recipe so you can partake in #NationalMustardDay at home. 



6 Servings

2 cups heavy cream 1 cup sweetened condensed milk 1/4 cup whole milk 1/4 cup light corn syrup 2 tablespoons sugar 1/4 cup French's Classic Yellow Mustard 1 teaspoon McCormick® Pure Vanilla Extract 1 teaspoon McCormick® Yellow Food Color 1 drop McCormick® Green Food Color 1/8 teaspoon salt


Place cream in blender container; cover. Blend on high until stiff peaks form, about 35 to 45 seconds. Add remaining ingredients; cover. Blend on high speed until well blended and slightly thickened, scraping down sides as needed.

Pour ice cream mixture into a freezer-safe container. Cover with plastic wrap, pressing down to cover surface of ice cream mixture. Freeze at least 6 hours or until firm. Serve with pretzel brittle (see recipe tip), crushed pretzels or in a pretzel cone, if desired.

Pretzel Brittle: Preheat oven to 300°F. Mix 1 cup finely crushed pretzel sticks, 3 cups coarsely crushed pretzel sticks, 6 tablespoons malted milk powder and 2 tablespoons nonfat milk powder in large bowl. Stir in 1/2 cup brown sugar and 1/4 cup granulated sugar. Add 14 tablespoons melted butter; stir until well blended. Spread pretzel mixture into an even layer on parchment-lined shallow baking pan. Bake 15 to 18 minutes or until browned. Allow to cool 10 minutes. Break into pieces to serve.

And look! An instructional video! 

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If you make this at home, please reach me via the internet and give me your notes. I would love someone to challenge my belief that a quarter cup of mustard belongs nowhere near ice cream.

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