I love candy corn. Finding it in the stores is my official beginning of fall. I snagged my first bag last week and it was gone embarrassingly fast.
This week I was itching to start some fall baking – but with the temperatures in the 70s and lots of humidity it didn’t seem like the right time. Candy corn ice cream was the perfect compromise. It’s fantastic – and tastes just like candy corn.
Candy Corn Ice Cream
(from Culinary Concoctions by Peabody)
2 c. heavy cream
1 c. whole milk
1 bag (13 oz.) candy corn
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.