I love the onset of autumn for a number of reasons. The chill in the air becomes a welcome reprieve from the summer's humidity, the leaves turn vibrant shades of yellow, orange, and red, and stores stock the shelves with Halloween candy. I love candy corn, but rarely purchase it because it is so hard to not eat the whole bag in one sitting, which invariably leads to a stomach-ache (not to mention a giant leap off the Clean Eating wagon).
This year, I couldn't resist picking up a bag when I saw this recipe. How could candy corn ice cream be anything short of fantastic? Not surprisingly, this creamy dessert is super sweet, and is thankfully easier to portion control! The original recipe is even simpler than what I have posted here, but I had some egg yolks to use and decided to make a custard base, rather than a simple Philadelphia style ice cream.
Candy Corn Ice Cream
Yield: about 4 cups
Adapted from Culinary Concoctions by Peabody
I found that 11-ish ounces of candy corn was more than enough - next time I might reduce that a little because it is so sweet!
1 cup (8 oz) heavy cream or half and half
2 cups (16 oz) half and half or whole milk
4 egg yolks
11 ounces candy corn (give or take a few )
Add the cream/half and half/milk to a medium saucepan and bring to a simmer. Meanwhile, in a separate small bowl, lightly whisk the egg yolks to break them up. Working two tablespoons at a time, add about 6 tablespoons of the heated cream mixture to the egg yolks, whisking constantly, to temper the eggs. Add tempered eggs to the saucepan with the heated cream mixture. Heat over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon (approximately 160 degrees F).
Add candy corn to thickened custard, stirring until the candy corn is mostly dissolved. Remove from heat and allow to cool slightly. Transfer to a container and chill mixture at least 4 hours, preferably overnight. Freeze in your ice-cream maker according to the manufacturer’s instructions.