Rice Crispy Treat Ice Cream
Homemade Rice Crispy Treat Ice Cream. The perfect sweet treat to brighten your day!
Servings: 6
Equipment
- Ice Cream Maker
Ingredients
- 2 cups Whole Milk
- 3/4 cup Heavy Cream
- 10 each Egg Yolks
- 3/4 cup Sugar
- 2 tsp Vanilla
- 8 each Rice Crispy Treats
- 1 cup Mini Marshmallows
Instructions
- Combine milk, cream, half of the sugar, and half of the rice crispy treats in a medium saucepan. Combine the yolks and other half of the sugar in a mixing bowl and mix together.
- Bring the cream mixture to a scald, stirring occasionally.
- Pour the cream into your yolk mixture while whisking. Then pour the mixture back into the saucepan and return to the heat. Stir constantly with a spatula until the ice cream base thickens a bit and coats the back of a spoon or spatula.
- Strain the ice cream base into a bowl over an ice bath and stir occasionally as it cools.
- When the ice cream base is completely cooled, follow the instructions for your ice cream maker. For the kitchen aid attachment, freeze the bowl for at least 15 hours, attach it to your mixer, put it on the stir setting, and pour in the ice cream base. Mix until it thickens and freezes; the kitchen aid attachment will click when its done.
- Transfer the frozen base to a mixing bowl and fold in the mini marshmallows and chopped up rice crispy treats. Once folded in, transfer it to the container you plan on storing it in (I like to use a loaf pan), and then freeze for at least 2 hours.
- Enjoy!