Wednesday, October 13, 2010

Candy Corn (Infused) Ice Cream

So, so much for that letter to fall.  I have been completely sucked in and that's that.  Don't leave me though, guys!  This too shall pass.

Also, I'm sure you don't want another cold recipe when it's getting colder outside.  I think I'm subconsciously doing this because I really wish that it was warm outside.

Or maybe I'm just doing it because I really love candy corn and I really love ice cream and the thought of mixing them together makes me swoon.

Either way, it doesn't matter, this is delicious and I'm a sucker for ANY candy corn recipe,(if you think I have a pumpkin obsession, let's not even talk about candy corn) so if you have some, please share.  They are pretty hard to come by. 

This recipe is genius, though.  First, there are only 3 ingredients.  Second, I never thought to dissolve candy corn...  now I have so many possibilities popping up in my head for other recipes.  I'm unstoppable, now!  My favorite part about this ice cream (besides the fact that it's candy corn flavored) is how creamy it is.  Not only that, but how creamy it is even after being in the freezer overnight.  It's magic ice cream!

After you have made and refrigerated the mixture, don't forget to strain it!
Add everything to the ice cream maker and watch it transform into this!
Candy Corn Ice Cream
Adapted by:  Peabody

(I was out of both heavy whipping cream AND whole milk, so I adapted the following recipe accordingly and it still turned out fantastically, and it's a bit 'lighter')

2 cups Half and Half (or heavy cream)
1 cup skim milk (or whole milk)
13 ounces candy corn

Pour 1 cup of the half and half into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. It doesn't have to dissolve completely, just heat it until the half and half starts turning orange.  There will still be candy corn on the bottom.  Turn heat off and let half and half 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, or stir the mixture.
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.
Top with extra candy corn if you would like.

1 comment:

Key to my heart? Comments. :)