This ice cream tastes just like fruity pebbles! This is a french style ice cream using egg yolks. It's creamy, silky and delicious.
Ingredients:
2 Cups Heavy Cream
1 Cup Whole Milk
2/3 Cup Sugar
1/8 Tsp Salt
4 Egg Yolks
2 Cups Fruity Pebbles Cereal
1/2 Cup extra cereal to mix in. (Optional)
Tools:
Whisk
Sauce Pan or Pot
Thermometer (Candy thermometers are the easiest)
Ice Bath
Strainer
Step 1:
Over medium heat, heat the cream, milk, sugar and salt until dissolved, and the milk is steamy and little bubbles shows up on the edges; about five minutes whisking occassionally.
Step 2:
Temper the egg yolks. In a separate bowl, slowly drip the hot milk mixture into the yolks while constantly whisking. Use about 1/3 of the mixture in total.
Step 3:
Combine the yolk mixture into the pot with the milk mixture, whiskey constantly (but not vigoriously) over medium heat until the mixture reached 170 degrees and thick enough to coat the back of a spoon.
Step 4:
Create an ice bath. Pour and strain hot mixture into a bowl and place bowl into the ice bath. You may see pieces of cooked egg in the strainer and this is totally normal. Pour two cups of cereal into the mixture, stir and let sit to cool and marinate. This will take about half an hour. Then strain the mixture into a bowl. I use a big spoon to strain as much liquid from the cereal. Cover and place in fridge for at least four hours or overnight.
Step 5:
Into an ice cream maker, pour the mixture and churn for as long as your manufacturers directions say. For me it took about twenty minutes. As it's close to finish, this is where you can add the extra half cup of cereal and you may need to push it around while churning to make sure it's combined.
Step 6:
You can eat right away, or for a firmer texture place in a container and store in the freezer overnight.
Step 7:
ENJOY!
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