Jelly Bean Ice Cream
The Easter Bunny is coming to town and this Jelly Bean Ice Cream is the perfect seasonal treat! With only 6 ingredients, it tastes just like the classic Easter candy and will be loved by both kids and adults alike.
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Makes: 1 ½ quarts
Ingredients
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ tsp salt
- 5 large egg yolks
- 2 cups heavy cream
- ½ cup whole jelly beans (uniform colors)
- 1 cup roughly chopped jelly beans (any colors)
Instructions
- Heat milk, sugar, and salt in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
- In a separate medium heat-proof bowl, lightly whisk egg yolks. Pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so. Pour the egg/milk mixture back into the saucepan with the rest of the milk.
- Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon (or reaches a temperature of about 170 degrees).
- Pour the heavy cream into a separate large bowl. Strain the egg/milk mixture into the heavy cream and stir to combine. Stir in whole jelly beans. I chose to use pink, orange, and red jelly beans so the mixture would turn a nice color, but you can use the colors of your choice. Cover bowl with plastic wrap and place in the fridge for at least 4 hours.
- Once mixture has been sufficiently chilled, process in ice cream maker according to manufacturer’s directions. When the ice cream is almost done hardening, mix in the chopped jelly beans.
- Scoop ice cream in airtight containers and place in the freezer for another 4+ hours, but ideally overnight.
- Scoop into bowls and enjoy. Note that the jelly beans in the ice cream get a little hard in the freezer, so take care when biting into them.
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