8/16/16

Cereal Milk Ice Cream


Good morning! 

If you're like me, than you might consider breakfast to be the greatest meal of all time. You might even look forward to it when you go to bed at night. Pancakes. Waffles. Scones. Fresh coffee. Eggs! All the best foods some how landed in the breakfast/brunch category. 

For me, Saturday mornings were never complete without a big bowl of cereal.


Presenting the Cereal Milk Ice Cream. (Ice cream!? For breakfast?)

Made from that sweet, starchy milk at the bottom of the cereal bowl, this unique ice cream is your inner child's secret dream breakfast come true. 

Based on the Momofuku cult classic Cereal Milk Soft Serve,  this recipe is from a contributor's homemade rendition on Food52. While the process is fairly straightforward, the custard base will take a few hours to set, so I recommend making a bunch one evening. Then you can bust this out quickly on those busy weekday mornings.



Total Time: 12 hours
Bake Time: 25 minutes
Yields: 1 quart

Ingredients

3 cups corn flakes, or unsweetened cereal
2 1/2 cups whole milk
1 1/2 cups heavy cream
2/3 cup brown sugar
1/4 teaspoon sea salt
4 egg yolks
1 teaspoon vanilla extract

Preparation

  1. Preheat the oven to 300 F. Spread the corn flakes on a cookie sheet, and toast for 15 minutes, or until golden brown. Allow to cool completely.
  2. In a large bowl, soak the toasted cereal in the milk for 20 minutes.
  3. Strain the milk through a sieve, pushing down the cereal with a spoon. Discard the cereal pulp. 
  4. Place the cereal milk, cream, sugar, and salt in a medium sauce pan. Heat over medium heat until almost simmering and the sugar has dissolved completely.
  5. Pour 1/2 cup of the warm milk into the eggs, beating continuously to avoid curdling. Add the egg mixture to the rest milk and put back on the heat. 
  6. Heat the mixture over medium-low, stirring continuously, until the mixture is thick enough to coat the back of a spoon. Take off the heat, and stir in the vanilla extract.
  7. Strain once more into a bowl. Cover with plastic wrap touching the surface, and allow to set in the fridge for 4 hours or over-night.
  8. When the mixture has chilled completely, place in an ice cream maker and churn until smooth. Place in a freezer-proof container and allow to set in the freezer, at least 1 hour.
And enjoy! Sprinkle on some frosted flakes for garnish and dig in.


Cereal Milk Ice Cream, part of this complete balanced breakfast!


Happy baking!

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