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, 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.