Candy Corn Ice Cream

Those of you that know me well know that I have a love-hate relationship with candy corn. I eat so much of it at once until it makes me sick and never want to lay eyes on it again. But then miraculously the next day I feel great and want more. I sure am glad that candy corn is a seasonal candy, or else I'd have a mouth full of cavities and on a sugar high every day of the year.
Speaking of cavities, I'm always due for the dentist around Halloween. How did that happen? I always walk in the dentist office like a child that just stole a cookie from the cookie jar because I'm anticipating the scolding I'm about to get.

This ice cream is my guilty pleasure. I've had a scoop every night with a few pieces of candy corn scattered around. The candy corn is pretty much ALL SUGAR, so you don't have to add additional sugar.

Ingredients:
2 cups heavy cream
1 cup whole milk
13 ounces candy corn

Directions:
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.

Put mixture into an air tight container and refrigerate overnight, at least 12 hours. When you can remember, shake the container or stir the contents to loosen the candy corn. This will also help the dissolving process.

Remove from the refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.

Freeze in your ice-cream maker according to the manufacturer's instructions.

Top with extra candy corn if you would like.
I got about 5 cups out of this recipe.

Source: Culinary Concoctions by PeaBody