Ingredients
6
egg yolks
1
cup sugar
1
teaspoon vanilla
4
cups whole milk
1
cup French Toast Crunch® cereal, finely crushed
Preparation
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.
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.
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.
Refrigerate mixture in saucepan until very cold, about 2 hours.
Transfer mixture to ice cream maker. Freeze according to manufacturer’s directions.
