Tuesday, March 17, 2015

Lucky Charms Ice Cream

I like to skip all the boozy revelry of St Patricks Day, and just make it a fun day for the kids.  Last year they made one of those Leprechaun traps, which I failed to take pics of:(  Never heard of a leprechaun trap?!  Check out Pinterest!  But I did get a pic of my cuties enjoying their Shamrock Shakes...so adorable, and look at Presley's long hair!  It's hard to believe that was a year ago!

Fast forward to this year's St. Patrick's Day, and my current mid-winter crisis, where I am constantly craving frozen treats for some crazy reason.  Pair that with my latest obsession for all things cereal milk, and you get the drift.  I showed up at home last Friday, with a big ol' box of Lucky Charms cereal, and all sorts of ideas, from cupcakes to sweet squares.

When I told Presley (#1 cereal fan, as well as my #1 recipe taste tester), my idea of making  Lucky Charms into ice cream...he was practically shaking with excitement!
They're magically delicious, who could blame him!

Lucky Charms Ice Cream

3 cups whole milk
1/2 cups whipping cream
1 1/2 cups Lucky Charms cereal (marshmallows removed)
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla
teaspoon green food colouring (optional)
1 cup Lucky Charms reserved marshmallows

Using a food processor, blender, or mallet, pulse or crush the cereal until it becomes a loose sand-like texture.
In a medium pot, pour in the milk, cream, and then whisk in the crushed cereal.  Bring to a simmer, not a boil, stirring constantly so the bottom does not burn.
Meanwhile, whisk together the egg yolks and sugar. Once the milk mixture is heated through, add about a 1/2 cup of the hot milk to the egg mixture in a slow but steady stream, whisking constantly to temper the eggs.  This will make the eggs warm enough to add back into the saucepan without scrambling.
Slowly pour the tempered egg mixture into the pot, along with the the vanilla extract, whisking constantly.  Keep over a low heat until the mixture is thickened, it should coat the back of your spoon or spatula, so that when you run a finger through the custard, it leaves a path.
Remove from the heat, and place into the fridge, covered, for 2-4 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 about 4 hours to firm before serving.

Happy St. Patrick's Day

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