Step 1

In a 5 quart heavy-bottomed kettle, whisk together 2 cups milk, cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat.

Step 2

While heating, whisk together the remaining 2 tablespoons milk and cornstarch.

Step 3

Allow milk mixture to boil for 2 minutes. Remove from heat and slowly whisk in the cornstarch slurry. Return to heat until slightly thickened, about 30 seconds, stirring constantly.

Step 4

Once thickened, remove from heat and stir in vanilla extract and Fruity Pebbles. Place on the lid to steep and let cool to room temperature.

Step 5

Strain into an airtight container, squeezing out all extra liquid in cereal. Chill at least 8 hours.

Step 6

Once chilled, freeze in ice cream maker according to manufacturer's instructions. Mine takes about 25 minutes.

Step 7

Enjoy right away or place in an airtight container and freeze for 4-6 hours.