Updated: Oct 12, 2020
2 pasteurized eggs 3/4 cup sugar 2 cups heavy whipping cream 1 cup 2% milk 1/2 teaspoon vanilla extract 1-1/2 cups Lucky Charms cereal (marshmallows separated)
1-1/2 cups Lucky Charms marshmallows
1. Make sure your basin is frozen solid before starting your ice cream. Set marshmallows aside until ice cream is ready.
2. In a large bowl, stir together the whipping cream, milk, and cereal. Refrigerate for 20 minutes stirring a few times in between. Pour the mixture through a strainer into a large bowl to remove cereal pieces.
3. Pour the cereal milk, eggs, sugar, and vanilla into a blender and mix well. This helps to make the ice cream extra creamy. 4. Add the mixture to your ice cream maker and freeze following the manufacturers instructions. My Cuisine Art ice cream maker takes 25 minutes.
5. Once the ice cream stiffens (with about 3 minutes remaining) pour in the marshmallows. After 2-3 more minutes they should be evenly incorporated. 6. Transfer ice cream to an ice cream container (or air tight container). Freeze overnight for best consistency.