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.
Notes | FAQ
- Add as much or as little cotton candy as per your taste preference.- In step 4, when you add the cotton candy to the ice cream mixture it will melt in. DO not worry, it will give an extra bit of flavor while eating.- Condensed Milk is already sweet. So add as much or as little, based on your taste preference and the quantity of cotton candy added.- This recipe uses left over cotton candy and not cotton candy flavoring.- While I used the pink version of the cotton candy, you can use any other version or combination of cotton candy for a more colorful experience.- When adding the corn starch, if there are any lumps formed, you can filter it out before leaving it to cool down.