Frosted Toast Crunch™ Cereal Ice Cream

Blogger Paula Jones from Bell'alimento turns Frosted Toast Crunch™ cereal into ice cream.

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Prep Time 45 min
Total Time 3 hr 30 min
Servings 6

Ingredients

6: egg yolks

1: cup sugar

1: teaspoon vanilla

4: cups whole milk

1: cup French Toast Crunch® cereal, finely crushed

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Directions

1 In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
2 In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil. Add crushed cereal; beat with whisk to combine. Remove from heat.
3 Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
4 Refrigerate mixture in saucepan until very cold, about 2 hours.
5 Transfer mixture to ice cream maker. Freeze according to manufacturer’s directions.