Combine milk and cream in medium saucepan. Whisk in combined sugar, dextrose, milk powder and stabilizer. Cook on medium heat, stirring occasionally, until mixture reaches 165°F.
Blend milk mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice water bath until mixture is cold. Refrigerate overnight.
Freeze mixture in ice cream maker according to manufacturer's directions. When firm, stir in 4 oz. candy pieces.
Spoon 1/3 of the ice cream into a 2-qt. container. Top with 1/3 each of the SOUR PATCH KIDS Red Berry Variegate and sorbet. Repeat layers twice. Freeze until ready to serve.
For each serving: Portion 2 scoops (#8) ice cream in serving bowl. Sprinkle with 1 tsp. of the remaining candy pieces.