Toast 4 Pop Tarts a bit darker than you normally would to capture that toasty flavor
Grind them up in a food processor or break into small pieces and place in a medium heat safe bowl.
Make the Simple Ice Cream base by combining 1 3/4 cup whole milk, 1 3/4 cup whipping cream in a medium saucepan.
Measure out 90 grams or just less that 1/2 cup sugar and add 1/4 tsp of xantahn gum to the sugar, mixing it up to disperse it.
Add the sugar mixture to the liquids.
Add 2 tbs of corn syrup or glucose syrup.
Heat liquids on the stove top just enough to melt the sugars.
Pour heated base over the Pop Tarts crumb and use an immersion blender or traditional blender to combine and make smooth.
Chill liquid in refrigerator for a few hours. It should be as cold as possible before churning.
Make the mix-ins. Toast 2 Pop Tarts to a normal golden brown, and chop into small pieces. Set aside.
Churn the ice cream and at the end, at the chopped up Pop Tarts and continue to churn until dispersed. You could also hand mix them in after the churn is over.
Transfer to a freezer safe container and freeze overnight for a scoop-able consistency.