The fall season is upon us and Halloween is right around the corner, so it is time to break out the hoodies, scary decorations, and all the treats for the occasion! This year, I am calling it. It is going to be all about the candy corn for the holiday treats, so that means I am revving up all the recipes that include the delicious candy. I am aware some people are a bunch of candy corn haters, and while it is not my favorite trick-or-treating treat to receive, I still have a love for the yellow, white, and orange corn that is a favorite of many. To round out my first dish, I made this easy and simply delicious ice cream to enjoy. Check out this easy and delicious Candy Corn Ice Cream recipe.
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Candy Corn Ice Cream Recipe
This Candy Corn Ice Cream is not only delicious but also so easy to make. If you are a fan of the sweet candy that is a staple of our Halloween traditions, then this recipe is for you! Check out the Candy Corn Ice Cream recipe and step-by-step instructions below.
Ingredients
3 cups milk
2 cups candy corn
12 ounce evaporated milk
Directions
Pour 2 cups of milk and 2 cups of candy corn into a sauce pan on the stove top. Heat over medium-high heat, stirring constantly to avoid burning or clumping. Continue to stir and heat until all the candy corn is completely melted. Remove it from the heat and set it aside for 10 minutes to cool. Then place it in the refrigerator for around one hour. After the mixture is cooled, add the avaporated milk and the last cup of milk, stirring thoroughly.
Ice Cream Churn: At this point, you can pour the mixture into an ice cream churner and churn for 25–30 minutes. Transfer into a freezer-safe container and freeze for 2 hours. Overnight is best.
Ice Cream Freezer Method:
Pour mixture into an 8-10 inch square baking dish and place in the freezer for 90 minutes. Remove it from the freezer and whisk the mixture, scraping the sides of the pan and breaking up any frozen chunks. Put it back into the freezer for 45 minutes. Remove from the freezer and repeat, whisking the mixture again, scraping the sides of the pan well. Return to the freezer for 30 minutes, then repeat three times more. At this point, the consistency should be soft serve ice cream ready. Transfer to a freezer-safe container and freeze for 2 hours. Overnight is best.
Candy Corn Ice Cream Recipe
Equipment
- 1 ice cream churner
Ingredients
- 3 cups milk
- 2 cups candy corn
- 12 ounce evaporated milk
Instructions
- Pour 2 cups of milk and 2 cups of candy corn into a sauce pan on the stove top. Heat over medium-high heat, stirring constantly to avoid burning or clumping. Continue to stir and heat until all the candy corn is completely melted. Remove it from the heat and set it aside for 10 minutes to cool. Then place it in the refrigerator for around one hour. After the mixture is cooled, add the avaporated milk and the last cup of milk, stirring thoroughly.Ice Cream Churn: At this point, you can pour the mixture into an ice cream churner and churn for 25–30 minutes. Transfer into a freezer-safe container and freeze for 2 hours. Overnight is best.Ice Cream Freezer Method:Pour mixture into an 8-10 inch square baking dish and place in the freezer for 90 minutes. Remove it from the freezer and whisk the mixture, scraping the sides of the pan and breaking up any frozen chunks. Put it back into the freezer for 45 minutes. Remove from the freezer and repeat, whisking the mixture again, scraping the sides of the pan well. Return to the freezer for 30 minutes, then repeat three times more. At this point, the consistency should be soft serve ice cream ready. Transfer to a freezer-safe container and freeze for 2 hours. Overnight is best.
