Candy Corn Ice Cream Recipe ~ Wicked Good

A creamy, wicked good Halloween ice cream with all the "treat" of candy corn and none of the "trick!"

Course Dessert

Cuisine American

Keyword candy corn, ice cream

Budget Cheap

Prep Time 2

Cook Time 6

Chilling time 12

Servings

Calories 513kcal

Add two cups of cream and the candy corn to a medium heavy-bottomed pot.
Cook over medium-low heat, stirring constantly until the candy corn begins to dissolve.
Turn the heat down and cook on low until the candy corn is dissolved. Stir often to prevent burning. There will be small bits of candy that will not melt.
Pour liquid directly from the cooking pot, through a mesh strainer, into a large heatproof storage container.
Add the additional cup of heavy cream and the milk. Give it a stir, put the lid on and chill the ice cream base overnight in the fridge.
The next morning, or when completely chilled, pour into your ice cream maker. Churn and freeze according to manufacturer's instructions.
You can add candy corn pieces to the ice cream when it comes out of the machine. I chose to go the smooth route. And, it was really smooth ice cream.
The ice cream will still need several hours in the freezer to hardem=n before serving.