Fruity Pebbles Ice Cream

Fruity Pebbles. Units of colorful puffs. Elements of fruity flavor. The flavor of my childhood. Sickly sweet. How could this pass as an appropriate breakfast?

I’m not complaining, just asking.

This ice cream transports me back to those times. Times when I would wake up 15-minutes before I had to go to school; rushing to brush my knotted hair, grabbing the nearest clothing items in sight, scarfing down this cereal.

Oh, what a time. Now, I wake up 3-hours before I need to be anywhere. I actually take care of my hair. My outfits are carefully planned. The breakfast I consume has been evaluated for nutritional value. I am much more calculated. I guess that comes with age.

Sometimes I wish I could go back to the carefree 9-year-old I once was, but being 19 isn’t so bad either. At least I can make this ice cream. 😉

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Cereal Milk Ice Cream

  • Servings: 4
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 1 cup heavy cream
  • 3/4 cup milk*
  • 1/3 cup sugar
  • Pinch salt
  • 3 egg yolks
  • 1-1/2 cups fruity pebbles

DIRECTIONS:

  1. Read your ice cream maker’s instructions to determine any freezing times/other mandatory pre-ice cream procedures.
  2. In a small bowl, soak 1/2 cup of fruity pebbles into milk for 20 minutes.
  3. Using a strainer separate soggy cereal and milk — you may eat or toss the now soggy cereal.
  4. In a small pot, simmer heavy cream, cereal-milk, sugar, and salt; until salt and sugar dissolve.
  5. In a separate bowl, whisk egg yolks.
  6. Once cream mixture has combined add a spoonful to the egg yolks mixing vigorously. Gradually add more cream until egg yolks and cream mixture forms.
  7. Once egg yolks incorporated add the rest of the cream mixture back into the pot and cook on medium heat until a custard forms (the mixture should coat the back of a wooden spoon).
  8. Strain mixture through a fine-mesh sieve. Cool to room temperature.
  9. Add remaining 1 cup of fruity pebbles and store in the fridge for four hours or overnight.
  10. Churn ice cream mixture according to manufacture’s instructions. Serve as desired.

NOTES:

  • Whole milk will yield a creamier ice cream; however, I used 2% milk and the texture was just fine.
  • You can choose different cereals for your desired flavor — though depending on the sugar content of the cereal, you may choose to decrease or increase the sugar amounts.
  • Store leftover ice cream in the freezer for up to 3 months.
  • Recipe adapted from here.

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Hi! Welcome to Sprinkles of Sweetness, a lifestyle baking blog. Follow my college adventures, baking experiences, and raw thoughts.

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