Candy Corn Ice Cream
2 cups heavy cream
1 cup whole milk
13 ounces of candy corn
Pour 1 cup heavy cream into a medium saucepan and add candy corn. Heat and stir over
med-low heat till candy starts to dissolve. Remove from heat and let cool till just warm.
Add in remaining cream & milk. Put cream mixture in an airtight container & refrigerate
overnight (at least 12 hrs) Shake up to loosen any undissolved candy pieces. You can strain
mixture through a fine mesh sieve to remove leftover candy pieces. ( I like to leave them in
) Churn in ice cream maker and then chill in freezer till your ice cream is firm. Garnish each
bowl with candy corn pieces & ENJOY!
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