Jelly Bean Ice Cream

Ingredients

• 1 ½ cups whole milk
• ¾ cup granulated sugar
• ¼ tsp salt
• 5 large egg yolks
• 2 cups heavy cream
• ½ cup whole jelly beans (uniform colors)
• 1 cup roughly chopped jelly beans (any colors)

Instructions

• Heat milk, sugar, and salt in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Remove from heat.
• In a separate medium heat-proof bowl, lightly whisk egg yolks. Pour about half of the warm milk into the bowl with the egg yolks, whisking while you do so. Pour the egg/milk mixture back into the saucepan with the rest of the milk. 
• Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon (or reaches a temperature of about 170 degrees).
• Pour the heavy cream into a separate large bowl. Strain the egg/milk mixture into the heavy cream and stir to combine. Stir in whole jelly beans. I chose to use pink, orange, and red jelly beans so the mixture would turn a nice color, but you can use the colors of your choice. Cover bowl with plastic wrap and place in the fridge for at least 4 hours. 
• Once mixture has been sufficiently chilled, process in ice cream maker according to manufacturer’s directions. When the ice cream is almost done hardening, mix in the chopped jelly beans.
• Scoop ice cream in airtight containers and place in the freezer for another 4+ hours, but ideally overnight.
• Scoop into bowls and enjoy. Note that the jelly beans in the ice cream get a little hard in the freezer, so take care when biting into them.