Lucky Charms Ice Cream
This Lucky Charms Ice Cream is made with cereal-infused milk and packed with extra Lucky Charms marshmallows and marshmallow fluff. Dare I say it's magically delicious?
Prep Time30 mins
Cook Time40 mins
Chill Time10 hrs
Total Time1 hr 10 mins
Servings: 1 1/2 quarts
- 1 cup Lucky Charms cereal, plus 1 extra cup Lucky Charms marshmallows
- 1 1/4 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 6 large egg yolks
- 2 cups heavy cream
- 1 1/2 cups Marshmallow Fluff (store-bought or recipe below)
- 1 large egg white
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 3/4 cup confectioners' sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp cream of tarter
Pour Lucky Charms cereal and whole milk in a bowl and place in the fridge for about 30 minutes. After 30 minutes, remove from fridge and pour through a fine mesh sieve sitting over a medium saucepan, pressing cereal with a wooden spoon to extract as much milk into the saucepan as possible.
Place saucepan over medium heat. Add sugar and salt and stir constantly, until the mixture just reaches the point of simmer.
While the milk is heating, lightly whisk yolks in a separate medium bowl. Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.
With the heat on low, continue stirring until mixture thickens up and coats the back of your spoon (it should be about 170 degrees if you're using a thermometer). Remove from heat.
Pour heavy cream into a separate large bowl. Strain the egg/milk mixture through a fine mesh sieve into the heavy cream, continuing to whisk. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.
When the mixture is chilled, process it in an ice cream maker according to manufacturer’s directions. When ice cream is almost done processing, add in marshmallow fluff and extra cup of Lucky Charms marshmallows.
Scoop ice cream into airtight containers and place in freezer for at least 6 hours.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg white, corn syrup, and salt on high speed for 4-5 minutes until mixture thickens quite a bit. The mixture will have started clear, but after beating, it will turn bright white.
Beat in confectioners' sugar, vanilla, and cream of tartar on low speed, until combined.
Store marshmallow fluff in airtight container in the fridge until ready to use. You'll have a little bit left over after mixing 1 1/2 cups into ice cream.