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.
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.
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.
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.
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.
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.
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:
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™.
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.
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.
Serve and enjoy.
- 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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