Desserts
Marshmallow Cereal Milk Ice Cream
Makes about 1⅔ cups
Marshmallow Cereal Milk Ice Cream
Makes about 1⅔ cups
Perfect for kids, or to relive your childhood dreams, this ice cream is a sweet treat that will be loved by all.
Ingredients
For the 1-pint Ice Cream Maker:
- ½ cup whole milk
- ½ cup marshmallow cereal, plus ⅓ cup for mixing in while churning
- ¼ cup granulated sugar
- Small pinch salt
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
For the 2-Quart Ice Cream Maker:
- 2 cups whole milk
- 2 cups marshmallow cereal, plus 1½ cups for mixing in while churning
- 1 cup granulated sugar
- Pinch salt
- 2 ⅔ cups heavy cream
- 1 tablespoon pure vanilla extract
Preparation
- Put the milk and ½ cup (or 2 cups, if using the 2 quart unit) of the cereal into a large liquid measuring cup or a mixing bowl.
- Allow to steep for 45 minutes.
- Pour into a fine-mesh strainer placed over a bowl, pressing on the cereal to extract as much liquid as possible but being careful not to force the cereal through the strainer. (The flavored milk can be made up to 3 days in advance and stored in the refrigerator).
- Put the flavored milk into a mixing bowl. Add the sugar and salt, and whisk until the sugar is dissolved.
- Stir in the heavy cream and vanilla.
- Cover and refrigerate at least 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, 15 to 20 minutes.
- After about 15 minutes, gradually add the remaining cereal through the funnel.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from the freezer about 15 minutes before serving.
