Fall is officially here and it’s October. How is it October? Pumpkins, colored leaves, hockey, crisp air, large bags of individual sized candy…it’s all good. And of course, candy corn. I love it.
Candy Corn Ice Cream
2 cups Heavy Cream
1 cup Whole Milk
13 ounces 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.
Top with extra candy corn if you would like.