Our final romantic comedy flavor was inspired by the 2002 hit, “My Big Fat Greek Wedding”. (If you haven’t seen it, you really need to correct that as soon as possible). While we originally were thinking of how we could possibly make a Windex flavor, we eventually came to the conclusion that that might just be really, really gross. So, instead, we went with this quote. But, don’t worry. We did make it the color of Windex!
We decided to go with a generic “fruity” flavor, and infused the base with Froot Loops cereal. Then, we added some chunks of toasted Fruity Pebbles, just to really go all in on the fruity breakfast cereal vibe. This one is delicious and tastes just like part of this complete breakfast! Such a flavor!
“In the End, We All Fruit”
There’s two kinds of ice cream in this world-this one and everyone else who wishes they were this one.
- Froot Loops Base
2 1/2 cups heavy cream
1 1/4 cup whole milk
3 cups Froot Loops cereal
1/2 cup + 2 Tbs sugar
4 egg yolks
1/4 cup powdered milk
Blue spirulina (for color)
- Toasted Fruity Pebbles
1 1/2 cups Fruity Pebbles
1/4 cup sugar
4 Tbs butter, melted
- To infuse the cream, add the cream and milk to a medium saucepan. Add the Froot Loops and cook over medium heat, stirring constantly.
- Once the mixture comes to just a simmer, remove it from the heat and cover it with a lid. Allow it to cool to room temperature before you prepare the rest of your ice cream. Once it is cooled, run it through a fine mesh strainer to remove the soggy cereal pieces. (You can throw that soggy mess away).
- Mix together the egg yolks, powdered milk, sugar, and infused cream/milk. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
- Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Make in your ice cream maker based on the maker’s instructions.
- During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add the cooled toasted Fruity Pebble pieces. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- Toasted Fruity Pebbles
- Preheat the oven to 400 degrees. In a medium bowl, stir together the sugar and Fruity Pebble pieces.
- Melt the butter. Pour that over the sugar/cereal mixture. Stir until the cereal is all coated in the butter.
- Spread the mixture into a thin layer on a cookie sheet lined with parchment paper.
- Bake for 10-15 minutes, stirring halfway through. The cereal will darken in color, but it shouldn’t burn.
- Allow the cereal to cool completely. Once it does, you can break it up into small pieces, no bigger than a pea.