Lucky Charms Ice Cream

Last weekend, my friends and I brunched at a local new restaurant called, The Upton (HDFB Review to follow). I am telling you this because they have Captain Crunch pancakes on the menu. Not only with Captain Crunch crumbled on top of the flapjacks, but also ground up in the batter. In the batter people! I wondered what other cereals could be made into batter. My first thought was Cinnamon Toast Crunch. And then I remembered the greatest cereal of all time. Lucky Charms. I ground up the cereal and mixed it up into the ice cream base, then folded in the marshmallows at the end to keep their fun shapes and texture. I also tinted the ice cream a light green for St. Patrick's Day. Because it's fun and because I can. If you're looking to snack on an overload of sugar then I've got you covered. There's no looking back now!

Lucky Charms Ice Cream

Ingredients:

• 2 cups whole milk
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups Lucky Charms cereal (marshmallows removed)
• 5 egg yolks
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 1 tsp. green food coloring (optional)
• 1 cup Lucky Charms marshmallows

In a food processor, pulse the cereal until it becomes a loose sand-like texture. In a medium sauce pan pour in the milk, cream, and whisk in the processed cereal. Bring to a slight simmer, not a boil. Stir constantly so the bottom does not burn.

Meanwhile, whisk together the egg yolks and sugar. Once the milk mixture is heated through, add 1/2 cup of the milk mixture to the egg mixture in a slow but steady stream, whisking constantly to temper the eggs, careful not to add the milk too quickly or the eggs will scramble. This will make the eggs warm enough to add back into the saucepan without scrambling. 

Slowly pour the tempered egg mixture back into the saucepan, add the vanilla extract, whisking constantly. Keep over a low heat and cook the mixture until thickened, should coat the back of your spoon or spatula.

Remove from the heat and whisk in the food coloring, place into the fridge, covered, for at least a few hours, or overnight until chilled completely. 

To make the ice cream, add the chilled mixture to your ice cream maker and churn according to the directions. In the last minute of churning, add in the reserved marshmallows. Place into an airtight container and put into the fridge for 4 hours to chill before serving.