It’s the time of year where the fall season is upon us and the Halloween season, more importantly, candy corn season is right around the corner, so it is time to break out the hoodies, scary decorations, and all the spooky treats for the occasion because October is here! 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.
That includes ice cream recipes. 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, delicious and perfect idea for the season Candy Corn Ice Cream recipe.
If you enjoyed this and love Candy Corn Ice Cream recipe, check out these other articles: Hocus Pocus Food Ideas, Candy Corn Milkshake recipe, Butterbeer Coffee recipe, Collection of Apple recipes, Blackstone Griddle Spaghetti Sauce recipe.
Candy Corn Ice Cream Recipe
This Candy Corn Ice Cream is not only delicious and looks Halloweeny, but it is also so easy to make. If you are a fan of the sweet candy that is a staple of our Halloween traditions, then this Halloween treat of homemade ice cream recipe is for you, says every candy corn lover that insists you need this treat in your life! Check out the Candy Corn Ice Cream recipe and step-by-step instructions below.
Ingredients
3 cup whole milk
2 cup candy corn (use your leftover candy corn)
12 ounce evaporated milk
Directions
Pour 2 cups of milk and 2 cup of candy corn into a sauce pan on the stove top. Heat over medium 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 in a large bowl for 10 minutes to cool at room temperature. 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 using a hand mixer to form stiff peaks.
Ice Cream Maker Churn: At this point, you can pour the mixture into an ice cream maker or ice cream churner and churn candy corn ice cream 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 or loaf pan 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 airtight container and freeze for 2 hours. Overnight is best.
This treat may be seen on select nights at the Not So-Scary Halloween Party at Magic Kingdom. Can be used for candy corn ice cream float, or candy corn milkshakes. Some people choose to use vanilla ice cream with orange coloring, orange sherbet, yellow ice cream, orange ice cream, and another ice cream base; however, the flavor of the candy corn will not be pronounced in this recipe using those flavors.
**Other varitions of the recipe candy corn is used using heavy cream (heavy whipping cream) and condensed milk ( sweetened condensed milk). The cups heavy cream may vary, so use cup heavy cream sparingly.
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.
