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I suppose I should have posted this recipe last week, but after only posting Valentine’s Day desserts last month, I feel very holiday-ed out.
I totally forgot it was St. Patrick’s Day until around 4 PM on the actual day. And it was like, phew, thank goodness I have a flashing green light on the top of my head so no one tried to pinch me. (Of course, when humans try to pinch my outer metal coating, they only hurt themselves.)
So that was a freebie.
This ice cream does require a little time and work, but if you’re willing to put forth a little effort, you’ll end up with what was described to me as “the best ice cream you’ve ever made” and “maybe the best ice cream ever” and “thank goodness for that flashing light on your head or I would pinch you so hard right now.”
Cereal ice cream has been on my computer-brain ever since I first flipped through the Momofuku Milk Bar cookbook, and I used the idea for toasting the cereal in this recipe from Frozen Fix. You can easily make this ice cream with any cereal you’d like, which is both awesome and dangerous. (Momofuku Milk Bar author Christina Tosi doesn’t recommended toasting fruit flavored cereals, however.)
Lucky Charms Ice Cream
slightly adapted from Frozen Fix
1-1/2 cups Lucky Charms cereal (minus marshmallows)
1-1/2 cups milk
1/3 cup sugar
4 egg yolks
1-1/2 cups heavy cream
1 tsp vanilla
1 cup Lucky Charms marshmallows
1. Preheat oven to 300 degrees. Toast cereal for about five minutes, or until golden brown. Stir toasted cereal in milk and let soak for 10 minutes.
2. Drain the cereal from the milk (reserve cereal in a separate covered bowl for later). Heat the milk and sugar in a medium-sized saucepan over medium-heat.
3. While the milk and sugar mixture is heating, in a separate bowl, whisk the egg yolks. Once the milk mixture has come to a simmer, slowly pour the milk into the eggs, stirring constantly. Add the egg and milk mixture back to the saucepan at return to the stove. Stir continuously until the mixture has thickened to the consistency of custard and coats the back of a spoon.
4. Remove from heat and stir in heavy cream and vanilla extract. Transfer the mixture to a container with a lid and set in the refrigerator to cool completely. (This could take one to two hours.)
5. Once mixture has cooled completely, freeze in an ice cream maker according to manufacturer’s instructions. Stir in reserved cereal (that’s been soaked in the milk) and the marshmallows. Allow to freeze overnight to harden.
(This was the toy that came with the cereal in the box. It’s pretty awesome.)