Lucky Charms® Ice Cream

Remove marshmallows from cereal; reserve for garnish. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). Set aside.

In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Beat in vanilla. Set aside.

In 3-quart saucepan, heat milk over medium-high heat until bubbles begin to form around edge of pan (do not boil). Add crushed cereal; stir with whisk until combined. Remove from heat. Add 1/4 cup of the warm milk mixture to egg mixture; stir with whisk until combined. Repeat twice. Transfer egg mixture to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.

Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer’s directions.

Scoop ice cream into serving bowls; garnish with reserved marshmallows.