How To Make Fruity Pebbles Ice Cream
Treat yourself to a luscious dessert with this fruity pebbles ice cream. It's made with a chunky extra using marshmallow-covered cereal.
Ingredients
- 6 egg yolks
- ⅔ cup sugar
- 3 cups whole milk, plus more if needed
- 1 cup heavy cream
- 2 cups fruity pebbles
- 1 pinch kosher salt
For Fruity Pebbles Clusters:
- 2 cups fruity pebbles
- 2 cups mini marshmallows
- 1 tbsp butter
Instructions
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Combine milk with 2 cups of Fruity Pebbles™, stir to combine, and steep for 13 to 15 minutes. Don’t steep any longer than that.
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Strain the milk through a fine-mesh sieve into a large liquid measuring cup. Don’t press the Pebbles™ really; just leave them there for a bit to drain as much as possible. This should make 2 cups of fruity, infused milk.
- Add the heavy cream and infused milk to a large heavy bottom pot and put over medium-low heat to bring to a scald.
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Meanwhile, whisk the egg yolks, sugar, and salt together in a bowl for about 2 to 3 minutes until it reaches a thick, pale, and slightly voluminous base. When the whisk is lifted out of the bowl, the yolks should fall off the whisk in an even, continuous ribbon.
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Now that the cream is scalding, temper the eggs by whisking a ladle-worth of the hot cream into them. Do this a few times before pouring the rest of the cream into the yolks. Wipe the pan out, and pour the custard mix back into it through a fine-mesh sieve, to catch any coagulated bits of egg.
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Cook the custard over medium-low heat, stirring and scraping down the sides with a rubber spatula all the while, for about 12 to 15 minutes until it’s thick enough to coat the back of a wooden spoon.
- Pour it immediately through a fine mesh sieve set over a heatproof bowl to ensure that the final product comes out perfectly smooth.
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Cover the custard with plastic wrap directly on the surface and let it cool to room temperature before moving to the fridge for at least 6 hours.
Fruity Pebbles Clusters:
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Melt the mini marshmallows and butter in a medium saucepan over low heat, stirring constantly. Scrape down the sides and bottom with a rubber spatula so nothing sticks and, once everything is completely melted and smooth, fold in the remaining Fruity Pebbles™.
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Toss to combine before turning out onto a parchment-lined baking sheet. Spread it out into an even layer, cool to room temperature, and then refrigerate until it’s fairly solid. Break it up into bite-sized bits.
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Once the custard is chilled, churn in the ice cream maker per its instructions. Remove the churning paddle, fold in the Pebbles™ clusters, and transfer to a storage container and freeze a few hours, at least, before serving.
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Serve and enjoy.
Nutrition
- Sugar: 36g
- :
- Calcium: 145mg
- Calories: 399kcal
- Carbohydrates: 50g
- Cholesterol: 196mg
- Fat: 20g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 2g
- Potassium: 173mg
- Protein: 7g
- Saturated Fat: 11g
- Sodium: 215mg
- Trans Fat: 1g
- Vitamin A: 1343IU
- Vitamin C: 4mg
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