In the bowl of an electric mixer, combine PreGel Macaron Mix with food color, and mix with a paddle on low speed until incorporated.
Add warm water, and beat on medium speed for 3-4 minutes.
Pipe macaron batter onto a flat sheet pan with a Silpat and allow them to rest for 1 hour.
Bake at 135°C / 266°F for 18-22minutes, in a static or convection oven with the lowest fan speed and a closed valve
Totalbase Ice Cream – 10% Butterfat
Mix all ingredients together.
Blend with immersion blender.
Let the mix age and hydrate for at least ½ hour.
Pour in batch freezer and freeze.
Place the Ice Cream into a Piping bag, pipe unto a disk mold, smooth off the top and allow them to freeze completely before making the Ice Cream Sandwich’s.
Finish by rolling the sandwich’s in crushed peppermint candies.