This is without a doubt my favourite ice cream recipe I have made in the ice cream maker to date. It is incredibly smooth and creamy, which is not always what you expect from a cheap churning home ice cream maker, but with this recipe the ice cream turns out more like a commercial ice cream texture, but better. It’s possibly one of the best ice creams I have had anywhere.
Being a massive fan of cereal the flavour was also particularly attractive to me. It tasted exactly like the milk left at the end of a bowl of breakfast cereal, sweet and malty. The caramelized cornflakes were the perfect crispy, slightly salty contrast to the smooth ice cream- not to mention tasty ( I made have had to make a few extra batches as I kept eating them all!).
I also made a chocolate cereal milk version of this ice cream, with more or less the same ingredients, but using chocolate cereal flakes instead of cornflakes, also very tasty!
CEREAL MILK ICE CREAM RECIPE (From Momofuku Milk Bar Cookbook)
Cereal Milk (approximately 1 cup):
- 4 cups whole milk
- 400g caramelized cornflakes
Cereal Milk Ice Cream (makes approximately 3,5 cups):
- 1 cup whipping cream cream
- 1 cup cereal milk (see ingredients above)
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 large egg yolks
- 110g caramelized cornflakes, to serve
1. Preheat oven to 140 C.
2. Put cornflakes in a large mixing bowl and crush them with your hands a few times.
3. Combine milk powder, sugar and salt in another bowl, give it a stir and set aside.
4. Add the melted butter to the cornflakes and then the sugar mixture and toss to combine.
5. Spread over two baking sheets lined with parchment paper and bake in the preheated oven until they caramelize, (approx35 minutes). Remove and let cool to room temperature
1. Combine 400g of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour (I left it overnight in the fridge, hoping for more flavour, which worked well)
2. Strain the milk with the help of a fine-mesh sieve (o press on the cornflakes to extract as much liquid as possible).
3.Strain once again (through a finer sieve or cheesecloth this time), pour it in a container and set aside.
Cereal milk ice cream
1. Pour the heavy cream in a medium bowl and place it in the fridge until needed.
2. Combine cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat.
3.In the meantime, whisk together egg yolks.
4. Slowly pour the warm milk mixture into the yolks while whisking constantly.
5. Place over medium heat and stir until the mixture coats the back of a wooden spoon, (don’t heat too high, as eggs with scramble!)
6. Pour the custard through a strainer into the chilled heavy cream and stir to combine.
7. Chill the mixture, then freeze it in your ice cream machine according to the manufacturer’s instructions.
Serve sprinkled with remaining cornflakes.