Ingredients:
2 3/4 cup cereal (I used Fruity Pebble seasonal Ice Cream Rainbow Sherbet flavor)
3 3/4 cup whole milk
1 1/2 cups heavy cream
2/3 cup, plus 2 tbsp packed brown sugar
1/4 tsp sea salt
4 egg yolks
Directions:
In a large mixing bowl, combine cereal and milk and two tablespoons of brown sugar. Stir to combine, crushing the cereal, and let sit at room temperature for half an hour. Strain the mixture through a fine mesh sieve, and now you have cereal milk! In a saucepan, combine the heavy cream strained cereal milk, sugar and salt and stir until very warm but not bubbling. In a separate mixing bowl, whisk egg yolks. Add a ladle full of the hot milk mixture and stir vigorously. Then transfer the egg yolk mixture back to the pan with the rest of the hot milk. You've just tempered your eggs! Stir the egg and milk mixture constantly while the saucepan is on medium low heat, until it thickens enough to coat the back of a wooden spoon. Remove from heat and cool for four hours. Place the cooled milk mixture into an ice cream maker and follow directions to freeze into ice cream. Enjoy!
