Fruity Pebbles Ice Cream with Lemon Floof

Breakfast cereal milk ice cream with layers of soft lemon meringue.

INGREDIENTS

FOR THE ICE CREAM BASE

• 1/2 cup granulated sugar

• 2 tbsp. dry milk powder

• 1/4 tsp. xanthan gum

• 2 tbsp. light corn syrup

• 1 1/3 cups whole milk

• 1 1/3 cups heavy cream

FOR THE LEMON MERINGUE

• 3 egg whites

• Zest from 1 lemon

• 1/4 tsp salt

• 1/2 tsp cream of tartar

• 3/4 cup sugar

• 1/4 cup water

FOR FRUITY PEBBLES ICE CREAM

• 2 cups fruity pebbles (or fruity cereal of choice)

• 2 cups whole milk

• 1 tbsp milk powder

• 2 tbsp. granulated sugar

• 1/2 tsp. kosher salt

• 1 drop pink food coloring

Note: Make the meringue while the ice cream is churning. If your meringue deflates before you layer it in with your ice cream, whisk it on high for 3 minutes and it will come back together.

ICE CREAM BASE INSTRUCTIONS

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes.

2. Remove the pot from the heat .Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

LEMON MERINGUE INSTRUCTIONS

1. Place egg whites, salt, cream of and tartar in the bowl of a stand mixer, whisk on medium low speed to soft peaks.

2. In a small saucepan, cook sugar and water over medium-high heat until it reaches 240 degrees.

3. With mixer on medium low speed, pour in sugar syrup, turn mixer to high and beat until stiff peaks, add lemon zest. Beat mixture is cool, about 5 minutes.

FRUITY PEBBLES ICE CREAM INSTRUCTIONS

• Grind cereal into course crumbs.

• Mix with milk. Let stand at room temperature for 20 minutes. Stain through a fine mesh sieve into a small pot, pressing on cereal with a spoon to squeeze out as much milk as possible. Add sugar, milk powder, and salt to milk. Cook over medium heat, simmer for 1 minute. Add food coloring, whisk until combined.

• Let the liquid cool to room temperature, then chill until cold, or up to 5 days. Put the ice cream base and cold cereal mixture into a bowl and whisk to combine.

• Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve.

• Alternate spooning layers of the mixture and thick layers of of lemon meringue into frozen loaf pan. Let harden in your freezer for at least 6 hours.

Makes 1 Loaf

Enjoy!