My recent success with home-made ice cream got my creative juices flowing. I thought I had re-invented the wheel when I came up with the idea of making ice cream from melted candy corn. My bubble was burst when I googled it and found out that I was not the first one with the idea. There aren’t many recipes out there but I found a couple. I followed one recipe fairly closely but changed a couple of things. This is a no-egg ice cream, with only three ingredients; candy corn, heavy cream and milk.
Michael loves candy corn but I have mixed feelings about it. I can only eat a few pieces before I want to stick my head out a moving car window. Michael can, and has, eaten the entire bag. Well, not actually the bag but the candy corn inside the bag. I just wanted to clarify that.
I probably had more fun creating a scene for shooting the photos of the candy corn ice cream than I did actually making it.
I didn’t think I would like candy corn ice cream but it was surprisingly good. I kept eating it by the spoonful as it was freezing and never once did I have the urge to stick my head out the window. Here’s the recipe.
- 14 ounces Candy Corn
- 3 cups heavy cream
- 1¼ cups milk
- Add two cups cream and the candy corn to a large heavy bottomed pot. Cook over medium 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 were still a few nubs of candy that didn't dissolve so I poured it through a strainer as one other blogger suggested. I poured it directly from the cooking pot, through a mesh strainer, into a large plastic storage container. Add the additional cup of heavy cream and the milk. I gave it a stir, put the lid on and chilled the ice cream base overnight in the fridge. The next morning, or when completely chilled, pour into your ice cream maker and freeze according to manufacturer's instructions. I found that this ice cream never got really firm in the ice cream machine. I spooned it into a glass loaf pan, covered with plastic wrap, then foil, and put it int the freezer for several hours. It took longer than the other ice creams I have made to become hard, but it finally did after a few hours.
- 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.