If you have heard of Milk Bar, or the genius behind it Christina Tosi, you have probably heard of cereal milk ice cream. And while Milk Bar is a FANTASTIC bakery and dessert shop…. I don’t love the cereal milk ice cream. In theory I was SO excited for it, but in reality was let down.
And while I almost fully attribute that to the fact that cereal milk, in my head, is fruity pebble cereal milk. Why? I don’t know, I didn’t even eat it often as a kid. I think Fruity Pebbles just makes the greatest leftover ice cream milk, so when imagining a cereal milk ice cream that is the pinnacle. However, the actual cereal milk ice cream is a cornflake milk.
So, when it didn’t exist I decided to use the method to make my own. This recipe uses the KitchenAid Ice Cream bowl attachment, which if you don’t know about, is the easiest way to make ice cream with a machine you already have (not sponsored, just love it). It’s simply a bowl that you freeze for at least 24hrs before (I just store mine in the freezer) and then pour your ice cream base into with it churning. Leave for 15-30 minutes, depending on the recipe, and you have the most delicious, fully customizable ice cream that taste straight out of the ice cream shop.
You can make this version with any cereal you desire, or, take this recipe and twist it to be any flavor your desire!
Fruity pebble cereal milk ice cream
Course: Dessert, Ice CreamDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 C (rough) fruity pebbles
1 C heavy cream
1/2 C whole milk
3 egg yolks
58g, (scant 1/3 C) granulated sugar
Pinch salt
Directions
- Preheat the oven to 350 F and toast the fruity pebbles for 6-7 minutes, or until fragrant. This will help to concentrate the sugars and make the flavor stronger.
Transfer 2/3 of the cereal to a bowl and pour the milk and the cream over, trying to fully submerge the cereal. Cover with plastic wrap and refrigerate at least 3 hours, up to 7. Do not over-soak. Put the remaining cereal in an airtight bag or container and set aside. - Set a fine mesh sieve over a heavy bottomed pot and pour the cereal milk into it, pressing to express the milk. Discard the cereal pulp.
Heat over medium low until steaming and barely simmering. Do not let it boil. - While the cream mix is heating, whisk the egg yolks, sugar, and salt together in a medium bowl until smooth. Once ready, slowly stream the hot cream mix into the egg yolk mix, whisking constantly to temper the eggs.
Transfer everything back to the pot and cook on low, stirring often, until it reaches 180 F (or holds a clean line when you dip the back of a spoon in and run a line through with your finger) and remove from heat. Pour into a clean container and cool until fully cold in the fridge, covered.
Do not skip this chilling – the ice cream base should be cold going into the mixer. - Put the ice cream attachment on your KitchenAid and attach the mixer. Turn mixer on its lowest setting first* and slowly pour your ice cream base in. Continue to mix for 10-20 minutes, until it is a soft serve texture. If desired, pour remaining fruity pebbles in in the last minute to combine. Do note they will go soft, so if you don’t want this, skip them.
Serve immediately for a soft serve consistency, or freeze for a hard scoop. Top with more Fruity Pebbles for a crunch.
Recipe Video
Notes
- *the mixer must be on BEFORE pouring in the ice cream, or it will stick.
