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.