Catch Me Lucky Charms Cereal Milk Ice Cream!

If you were raised like any good American child, you grew up feasting on hearts, stars and horseshoes, clovers and blue moon, pots of gold and rainbows and me red balloons at least once or twice a week. If you weren't, as a result, your diet is probably much healthier than mine as an adult and you probably consume way less sugar on any given day because you were taught the importance of nutrition at a young age. To you I would say, was it worth it? To sacrifice the joy that fills your heart when you see that mischievous little leprechaun's face come out of the grocery bag, the sense of satisfaction you get when you were disciplined enough to eat all the cereal pieces first in order consume huge spoonfuls of only marshmallows afterwards and the overwhelmingly- sweet flavor experience as you polish off the taupe colored cereal milk?


Well, there might be hope for you yet and a blissful recollection for those of us who grew up eating Magically Deliciousness! I give you Me Lucky Charms Cereal Milk Ice Cream. Complete with the 3 essential elements of the Lucky Charms Experience: 
1. Cereal Pieces 2. Marshmallows 3. Lucky Charms Cereal Milk

Not only is it an amazing ice cream, it is also super fun to make. To start you get to actually buy Lucky Charms. I hadn't purchased them in years, so it was really exhilarating. Then you get to pick out all the marshmallows from the cereal pieces, kinda like when you were a kid treasure hunting through your bowl. Lastly, you end up with extra marshmallows so you can munch on them as you concoct your magical ice cream.

With that said, I invite you to try it out for yourself and relive, or live for the first time, your childhood.


Me Lucky Charms Cereal Milk Ice Cream

1 1/2 cups whole milk
2 1/2 cups Lucky Charms cereal
1/3 cup sugar
4 eggs yolks
1 1/2 cups heavy cream
1 teaspoon vanilla
1/8 tsp salt
1 - 1 1/2 cups Lucky Charms marshmallows


Toast just the cereal pieces in a 325 degree oven for 12 minutes.


Soak only 2 cups of the cereal pieces in milk for 15 minutes. Reserve the other 1/2 cup for later. Drain the cereal from the milk through a sieve and put milk in a medium pot with the sugar and salt.


In a separate bowl, whisk the egg yolks. Also, prepare an ice bath that another medium bowl can rest in. Pour the cream into that medium bowl that will rest in the ice bath and place a sieve over the top.


Heat the milk sugar mixture over medium heat until scalding to the touch. Whisk very slowly into egg yolk bowl, making sure to whisk constantly as you add so the eggs don't scramble. Add the egg yolk mixture back into the pot on the stove. Continue to stir until the mixture thickens into a custard and coast the back of a spoon. Remove from heat and pour through the sieve into the cream. Stir over the ice bath until cool, stir in the vanilla.


When mixture is cool, cover with plastic wrap leaving a slight opening at the top and place in the fridge for 8 hours or overnight. 


Churn in your ice cream maker according to manufactures instructions. When it reaches a good consistency, fold in the marshmallows and remaining 1/2 cup of cereal. Transfer to tupperware and put in freezer to firm up a little more.