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Candy-Corn Ice Cream

Updated: November 25, 2012 11:26AM


Pastry Chef Laurie McNamara pairs this sweet, pale-orange ice cream with pumpkin-spiced whoopie pies filled with candy corn marshmallow cream.

1 cup whole milk

1 cup whipping cream

2/3 cup candy corn

5 egg yolks

1/3 cup sugar

1 teaspoon vanilla extract

In a medium saucepan over medium heat, bring the milk, cream and candy corn to a simmer. Stir until the candy corn has melted.

In a medium bowl, whisk the yolks, sugar and vanilla. Slowly add half the milk mixture to the eggs, whisking constantly. Then pour the mixture back into the saucepan. Cook, stirring constantly, about 5 minutes, till the mixture coats the back of a spoon. Strain into a clean bowl.

Place the bowl into an ice bath and stir to cool, then chill in the refrigerator until very cold, up to two days.

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

From Zest Bistro & Lemon Tree Grocer

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