Candy Corn Ice Cream -National Candy Corn Day | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Candy Corn Ice Cream -National Candy Corn Day | The Nibble Webzine Of Food Adventures
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RECIPE: Candy Corn Ice Cream For National Candy Corn Day

Diana Hardeman, founder of Milk Made, is one of the great artisan ice cream makers of New York and beyond.

Known for her creative ice cream flavors, it’s no surprise that she made Candy Corn Ice Cream.

She has allowed us to share the recipe with you today, October 30th, National Candy Corn Day.

For more ice cream delights, sign up for her newsletter.

The recipe and photos are © copyright Diana Hardeman.

“Even if you hate candy corn (as I do),” says Diana, you may like this flavor.

“Yes it tastes like candy corn, but with all the saccharine, honey-like aspects of the candy and none of the chalky, wax-like texture*.”

What to listen to as you eat the ice cream?

Diana’s Halloween Playlist!

Ingredients For About 1 Quart

  • 1.5 cups cream
  • 1.5 cups milk
  • 1/3 cup sugar
  • 1 cup candy corn
  • 4 egg yolks

    1. SET up an ice bath. Fill a large bowl with ice and water, then place a medium sized bowl on top. Set aside.

    2. HEAT the milk, cream, and sugar in a medium saucepan, over medium heat. Once the sugar has melted, add the candy corn and stir constantly, scraping the bottom of the saucepan, until it is melted. Do not let candy corn stick to bottom; it will burn. In a separate bowl…

    3. STIR together the egg yolks. When the candy corn is melted (you may still have some small pieces and that is okay; you’ll strain them out later), gradually pour about ¼ cup of the mixture into the egg yolks, whisking the yolks constantly as you pour. Then scrape the warmed yolks back into the saucepan, whisking constantly.

    4. COOK over low heat, stirring constantly and scraping the bottom until the custard thickens enough to coat the spatula, or it reaches 160°F.

    5. STRAIN the custard into the bowl over the ice bath. Stir until cool. Refrigerate to chill thoroughly (8 hours or preferably overnight).

    6. FREEZE in an ice cream maker according to the manufacturer’s instructions.

    7. SCOOP the ice cream into a freezer-safe container. You can garnish the pint with whole or chopped pieces of candy corn. Place in freezer to set (about 4 hours).
    Notes From Diana

  • You can decide how strong you want the candy corn flavor to be. Add more or less to taste. I always err on the side of more in any recipe, for that WOW factor. So I have been very liberal with the candy corn in this recipe. If you want a lighter taste, use less candy corn.

    [1] Halloween yummy: candy corn ice cream (photo © Diana Hardeman).

    [2] This recipe uses four egg yolks. Here’s what to do with the egg whites.

    Candy Corn
    [3] Who invented candy corn? Here’s the scoop. Plus, here’s how candy corn is made (photo © Liz West | Wikipedia).

  • Because this flavor has so much sugar (candy corn is made from sugar, corn syrup, confectioner’s glaze, salt, dextrose, gelatin, sesame oil, artificial flavor, honey, yellow 6, yellow 5, and red 3), it yields a softer ice cream. It will not freeze as hard as other ice creams, both in the ice cream maker and in your freezer. The more candy corn you add, the gooier it will be.
  • For the authentic candy corn taste, use Brach’s Candy Corn: no generic brands, no different shapes, no special flavors.
    Thanks, Diana. We love softer, gooier ice cream.

  • Candy Corn Cocktail
  • Candy Corn Cookies
  • Candy Corn Fruit Salad
  • Candy Corn Fudge
  • Candy Corn Ice Cream Cones
  • Candy Corn Layer Cake
  • Candy Corn Popcorn Balls
  • Candy Corn Pudding
  • Halloween Monster Munch
  • ________________

    *Candy corn is coated with carnauba wax, also called Brazil wax and palm wax. It is made from the leaves of the carnauba palm (Copernicia prunifera), a plant native to and grown only in northeastern Brazil. Here’s more about it.


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