My 216th recipe,"Cotton Candy Ice Cream", an amazing ice cream recipe which is eggless and needs no ice cream machine. To me, there could be no better fun than a day at the State Fair. While growing up, it was one of those thing we did during the summer. Reasons like rides, shopping and the opportunity to put down my books for rest always made wonderful memories for me at the state fair.
However, these days after I got into blogging, the state fair opens up an whole new arena for me to taste different dishes. Especially the fried foods which are a fair trademark had my hands and mouth full when I visited the fair yesterday. And most importantly, how can I not mention the cotton candy.
Right from my childhood till this day, my love for cotton candy has not diminished in any way. That was the first thing I was looking for when I visited the fair. After having my fair share of cotton candy, my blogging mind started to think about a dish I could make out of the remaining candy. Since it was a hot day yesterday, it immediately stuck me that an ice cream would be a lovely choice.
Ice cream and cotton candy combined together should be so much fun. I had already posted subtle variations of making an ice cream without using eggs or ice cream machine in my prior recipes: Coffee Ice cream, Kesar Mango Ice Cream, Lychee Ice cream. So this time around I wanted to use one another variation by adding a little corn starch for thickening leading to more creaminess. The hardest part of the recipe is definitely resisting the urge to sample the ice cream during the freezing time.
At last when I tasted the first spoonful of the cotton candy ice cream, I felt that I had taken the best decision. It was cold, perfectly creamy and the cotton candy flavor shining through made this as one of the most delicious ice creams I had ever tasted 😉
Cotton Candy Ice Cream | No Eggs, No Churn
Cotton Candy Ice Cream
- Whole Milk - 1 Cup + 1 Tbsp
- Cotton candy - ½ large packet | About 7 Cups loosely measured (adjust per taste)
- Corn Starch - 1 Tbsp
- Heavy cream - 1 Cup
- Condensed Milk - ¼ Cup (adjust per taste)
- First heat 1 cup of milk in low flame until it is just warm. No need to boil the milk. Add almost ¾th of the cotton candy (about 5 cups in my case) to the milk. Mix well until the cotton candy dissolves in the milk.
- Meanwhile, in a small bowl, add the corn starch and 1 Tbsp milk and mix well to form a smooth mixture. Add the corn starch mixture to the cotton candy + milk and keep stirring continuously for about 2 mins until there are no lumps and the mixture slightly thickens. Turn off the flame and bring the mixture to room temperature. I refrigerated for 10 mins to cool it down quickly.
- In a separate large mixing bowl, whip the heavy cream using a hand blender until soft peaks stage. Refer to my recipe here for tips and tricks for making whipped cream.
- Add the condensed milk and the room temperature/chilled cotton candy milk mixture to the whipped cream. Fold it well until combined. Make the remaining ¼th of the cotton candy (2 cups in my case) into small pieces and add it to the ice cream mixture. Gently fold once.
- Freeze the mixture until set. I kept it overnight in the freezer.
- Serve cold with your favorite toppings.
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