Fruity Pebbles Ice Cream | Ice Cream Week

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INGREDIENTS

2 cups + 2 tablespoons whole milk, separated
1 1/4 cups heavy cream (or whipping cream)
1/2 cups sugar
2 tablespoons corn syrup
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
2 teaspoons vanilla
2 1/2 cups Fruity Pebbles cereal

INSTRUCTIONS

In a 5 quart heavy-bottomed kettle, whisk together 2 cups milk, cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat.

While heating, whisk together the remaining 2 tablespoons milk and cornstarch.

Allow milk mixture to boil for 2 minutes. Remove from heat and slowly whisk in the cornstarch slurry. Return to heat until slightly thickened, about 30 seconds, stirring constantly.

Once thickened, remove from heat and stir in vanilla extract and Fruity Pebbles. Place on the lid to steep and let cool to room temperature.

Strain into an airtight container, squeezing out all extra liquid in cereal. Chill at least 8 hours.

Once chilled, freeze in ice cream maker according to manufacturer's instructions. Mine takes about 25 minutes.

Enjoy right away or place in an airtight container and freeze for 4-6 hours.