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. 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).
*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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