Momofuku Cereal Milk Ice Cream

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)

Caramelized Cornflakes

  • 280g cornflakes
  • 55g  nonfat dry milk powder
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 185g unsalted butter, melted

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

Caramelized cornflakes,

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

Cereal milk

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

Cereal Milk Ice cream (pictured with strawberry cheesecake 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.

I think the Momofuku birthday cake will have to be next on my list!


Arroz con leche (rice pudding) Ice cream

After raving in my last few ice cream posts about the recipes on the Ice Cream Ireland website, I decided to mix it up a little and try something new.  Whilst searching for ice cream recipes on the internet, I noticed that the vast majority of recipes on blogs was attributed to one man and one book, The Perfect Scoop by David Lebovitz. I decided to give it a try.

This man knows his ice cream.  The book is packed full with different and delicious recipes for ice creams, sorbets and gelato, as well as detailed information about different ice cream making techniques.  Each recipe is accompanied by ‘perfect parings’ such as mix-ins, sauces or serving suggestions.  There is also an excellent range of recipes for cones.

Arroz con leche (Spanish rice pudding) is very popular, and often seen on dessert menus in the North of Spain.  Unlike the English pudding, it is usually served cold and is generally made on the stove top-more like a sweet risotto than a baked pudding. I have wanted to make this ice cream flavour for some time, so when I saw that The Perfect Scoop featured a rice pudding gelato, this was obvious choice for my first recipe from the book.

The recipe involved making a traditional baked English pudding and therefore required some time, but the process itself is extremely simple as there is no call for making a custard.  The egg yolks and cream are simply mixed into the cooked pudding whilst still hot.   Half the pudding is blitzed in a food processor or blender, leaving just the right amount of whole rice pieces to give an excellent texture.   The ice cream was fantastic, creamy, with flavours of orange and cinnamon from the pudding.

The perfect pairing for this recipe was sour cherries with Grand Mariner, which sounded delicious.  However, as I had none of these ingredients in stock I went down the more British route and served it with a little heated strawberry jam. As David says, the ice cream is best straight from the ice cream maker, or allowed to defrost a little before serving so that the rice is not frozen too solid.

Rice Gelato (from David Lebovitzs’ The Perfect Scoop)

‘/2 cup Italian Arborio rice
3 cups  whole milk (i used skim and it worked fine!)
3/4 cup sugar
Pinch of salt
I vanilla bean, split in half lengthwise ( I used essence)
Two I·inch·wide (3-cm) strips of orange zest
5 large egg yolks
I cup cream
Pinch of freshly grated nutmeg

To make rice pudding:

  •  preheat the oven to175 °C.
  • In a 2-liter baking dish, stir together the rice, milk, 1/4 cup  of the sugar, and the salt.
  • Add the vanilla bean and strips of orange zest.
  • Cover the dish  with aluminum foil and bake for 1 hour.
  • Remove the rice from the oven and remove the foil
  •  Stir in the remaining 1/ 2 cup  sugar, then continue to bake the rice, uncovered, for another 30 minutes
  •  There should be a bout 2cm of milk covering the rice and rice should be completely cooked.
  • Remove the rice from oven,nd briskly whisk in the egg yolks all at once.
  • Then whisk in the cream and nutmeg.
  • Puree half of the rice mixture in a blender or food processor until smooth, then stir it back into the cooked rice.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

I also tried my hand at making ice cream cones, following another recipe from this book.  Unfortunately, I don’t think my oven was really hot enough and I didn’t roll the dough thin enough as they ended up more chewy that crispy.  Delicious, but not really like ice cream cones! I used a glass as a mould in my first attempt and the end of a rolling pin in the second, so they were never really going to be cone shaped.

David Lebovitzs’ Ice Cream Cones (also from The Perfect Scoop)
1/4 cup  egg whites (about 2 large egg whites)
7 tablespoons  sugar
1/ 2 teaspoon vanilla extract
pinch of salt
2/3 cup  flour
2 tablespoons unsalted butter, melted

  • Preheat oven to 170 degrees celcius.
  • In a small mixing bowl, stir together the egg whites, sugar, and vanilla.
  • Stir in the salt and half of the flour, then mix in the melted butter.
  • Beat in the rest of the flour until smooth.
  • Line a baking sheet with parchment paper spread 2 level tablespoons of the batter into a circle 15cm across.
  • Put the baking sheet in the over and begin checking the cones after about 10minutes. They may take anywhere between 10 and 15 minutes.
  • The circles should be a deep golden brown . Remove the baking sheet from the oven.
  • Loosen the edge of one disk with a spatula. Slide the spatula under the disk, flip it over, and immediately roll it around a cone·rolling form, or small coffee cup. You need to be quick as the cones firm up very quickly.  Return to the oven to soften slightly if it gets to firm to shape.
  • Let the cone cool slightly on the mold until it feels firm, then slide it off cool.
  • Repeat, using the remaining batter.

Dulce De Leche Ice Cream with Turron

As I was fortunate enough to receive an ice cream maker for Christmas I have been eagerly trying it out- with some pretty good results.  This recipe for Dulce de Leche Ice Cream with Turron is based loosely on a basic ice cream recipe from the Ice Cream Ireland website, as these have given me very good results in the past with a smooth, creamy ice cream.

Turron is a Spanish confectionery that come in various forms, most traditionally a crunchy sugar, egg white and almond sweet or a soft crumbly almond mix.  However, now at Christmas it is possible to find turron in a huge variety of flavours- mostly with little resemblance to the original product and a lot featuring chocolate.   The turron I used in this case was  a less traditional type.  Basically it was a thick block of milk chocolate with a slightly truffley texture with small pieces of biscuit throughout.  It was on sale after Christmas, so I thought I’d whack it in.  It could be replaced with any type of chocolate bar, perhaps one with nuts or biscuit pieces for a little more crunch. I am a big fan of chunks in ice cream, the more the better, so if you prefer a smoother ice cream experience you may want to reduce the quantity of chunks!

Dulce De Leche is a product made from the heating and caramelisation of sweetened milk to for a caramel flavoured spread.  It is super sweet, but delicious as a spread on toast, in cakes and cooking and by itself on a spoon.  It is readily available in all Spanish supermarkets, and probably in good supermarkets or specialty stores else where.  If you can’t find it however, there are countless recipes on the internet for making it at home.

I did intend to have swirls of dulce de leche throughout the ice cream, but this didn’t really go to plan as the dulce de leche combined with the custard and flavoured the whole ice cream (not really a big problem!).  Perhaps the ice cream needed to be more frozen when I added the swirl!

The ice cream maker is a simple canister that is placed in the freezer until you need to use it (at least 24 hours works best).  The custard is then added to the machine as it churns.  It is very important to start the churning before you add the custard as if you add the custard first and then start the machine up, the padel may have difficulty moving due to frozen ice cream on the sides of the canister.  Even with this simple machine the results as far superior to making the ice cream by hand, not to mention a lot less labor intensive.  The ice cream is far creamier and there are less crystals.  It also seems to maintain a scoopable texture in the freezer, rather than freezing solid.

The turron, (or any other mix in you desire), is best added after the churning process is completed, before finally putting the ice cream in the freezer.  This prevents it from sinking to the bottom, as the ice cream it thick enough to support it. 

Dulce De Leche Ice Cream with Chocolate Turron (method based on basic recipe from Ice Cream Ireland)

5 egg yolks

125g sugar

200ml milk

1/2 tsp vanilla essence

230ml whipping cream

1/2 cup or more dulce de leche

100g (or more if you like lots of chunks) chocolate turron or chocolate bar of your choice cut into large chunks.

  1. Beat the sugar and egg yolks together until thick and pale yellow.
  2. Bring the milk to a low simmer.
  3. Beat the milk into the eggs and sugar in a slow  steady stream.
  4. Pour the mixture back into the pan and place over low heat.
  5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
  6. Immediately remove from the heat.
  7. Allow to cool completely.
  8. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
  9. Fold the cream (gently stir) into the custard.
  10. Freeze using a domestic ice cream machine, adding the dulce de leche when the ice cream is already quite solid.
  11. Otherwise, cover and place in the freezer, again adding the toffee when it has become semi-solid.
  12. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes).
  13. Fold in chunks of turron at this stage.
  14.  Place it in the freezer, and continue to freeze until it is solid.

Cheesecake Ice cream with Berry Tarts- a tropical christmas dessert!

As I was spending this Christmas in the tropical (if somewhat smoggy) city of Jakarta, traditional Christmas desserts where no really on the cards this year.  No one really fancies a hot steamed pudding with custard or even heavy fruit cake when it is thirty five degrees outside.

It was a  toss up between ice cream and cheesecake…and the result, cheesecake ice cream of course!  Berry coulis was to be the original accompaniment, but  was replaced with Berry Tarts at the request of my sister, who had had an amazing berry tart  in San Fransisco and wanted to repeat the experience.

I used a modified recipe from my favourite site for all things ice cream, Ice Cream Ireland, as I have 100% success rate with their recipes and they are easily modified to whatever ingredients you happen to have in the pantry.  The original recipe as for Goats cheese Ice Cream (which I will be trying at a later date), but I substituted the goats cheese for cream cheese and sour cream in this case.  I also added biscuit base pieces throughout the ice cream as I am a firm believer in the crunch factor in an ice cream. I used a simple churning home ice cream maker and the result was a smooth, rich, cheesy ice cream with crunchy biscuit pieces which balanced the tart berries nicely.

For the tarts I used Dan Lepards Sweet Shortcrust recipe, but found this disappointing.  The pastry turned out thick and difficult to handle, although whether the recipe of the cook was at fault for this remains to be seen!  The heat and humidity probably didn’t help either.  The pastry did have a nice level of sweetness though in comparison with other recipes which tended to have copious quantities of icing sugar. Further experimentation needed to find my go to sweet pastry recipe.

The tarts were filled with a berry coulis, made from a variety of fresh berries, sugar and water and then cooked to thicken.

Cheesecake Ice Cream (adapted from Ice Cream Irelands’ Goats Cheese Ice Cream)

  •  130g sugar
  • 5 egg yolks
  •  120ml cream
  • 120ml sour cream
  • • 200 ml milk
  •  150 gm cream cheese
  • 1/2 teaspoon vanilla


1. Combine the egg yolks and sugar and beat until thick.
2. Bring the milk to a low simmer .
3. Beat the milk into the egg/sugar mixture in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Allow to cool, then mix in the vanilla and cheese and sour cream, using a blender or processor just until smooth.
8. Whip the cream until it has doubled in volume (soft peaks)
10. Fold in the custard.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer.
12. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes).

13.  Fold in Biscuit crumbs (see recipe below)

Place it in the freezer, and continue to freeze until it is solid.

makes 8 servings

For Biscuit Base crumbs

  • 10 digestive biscuits
  • 1 1/2 Tbsp butter (melted)

Crush Biscuits in a plastic bag with a rolling pin or in a food processor until fine.  Stir in melted butter and press into a cake tin (as if you were making a cheesecake base).  Cook in oven at 180 degrees for 10 mins, then chill until firm in fridge.  Break into pieces of desired size.


Berry Tarts Recipe

  • 250g mixed berries (fresh or frozen)
  • 3/4 cup sugar
  • water to just over berries in pan.

Sweet Shortcrust pastry (Dan Lepards) (makes enough for about 8 individual tarts)


  • 250g plain flour
  • 50g icing sugar
  • Pinch of salt
  • 150g unsalted butter, softened
  • 2 egg yolks
  • About 2 tbsp (30ml) ice-cold water

Sift the flour, icing sugar and salt into a bowl. Break the butter into small pieces and rub this through the flour until it vanishes. Beat the yolks with the water and stir this into the flour. Mix to a very soft and smooth dough. Wrap the dough in cling film and chill for at least 30 minutes before using as it needs time to firm up.


Yum Yum Icecream

Sweet tooth here, this is a quick recipe I came up with yesterday based on one of my favourite sweet treats from the Cadbury New Zealand website (, Yum Yum balls.  They are a chocolate, coconut, biscuit ball that is made with sweetened condensed milk and they are my number one stand  by for a quick sweet dish to take to a party.

I was in the mood for ice cream as the weather is unseasonably nice, but couldn’t really be bothered with the whole custard, whisking every half hour process (no ice cream maker!) , so I basically just threw this mix, (based on the Yum Yum ingredients) together in about 10 minute, popped it in the freezer and left it there until dessert time.

And it wasn’t half bad.  Although the texture was no where near as light and creamy as a ‘proper’ ice cream, and it needed a little softening before eating, it was a rich chocolaty dessert with the necessary chunks I like to have in my ice cream.  No ice crystals formed, although I didn’t whisk it at any stage during the freezing process, probably due to the addition of the condensed milk.  The sugar content of this seems to keep a creamy texture, as I have found previously making various quick ice creams.  It does make for a very sweet dessert, but if you’re a fan of sweetened condensed milk (i.e. like to lick it off the spoon straight from the tin!)  this will go down a treat!

Yum Yum Ice Cream Recipe:

Thick, scoopable tastiness

makes about a litre of ice cream

100g cooking chocolate

1 Tbsp milk

1 tsp vanilla

2 eggs whisked

1 Tbsp sugar

1/2 tin sweet and condensed milk

1/2 cup whipping cream

1/2 cup dessicated coconut

6 digestive biscuits crumbled into small pieces.

1.  Melt chocolate in a saucepan over a low heat with the milk and vanilla, stirring constantly.

2.  In a separate bowl whisk eggs with sugar until pale and thick.

3. Remove melted chocolate from stove and add egg mix, stir to combine completely.

4.  Add sweet and condensed milk and stir to combine

5.  Whip cream to stiff peaks and then fold into chocolate mix.

6.  Gently fold in coconut and biscuit pieces.

7.  Freeze for about 4 hours for a soft ice cream or six for a firmer one.  If you leave it longer than this you will need to remove it from the freezer 10 minutes before serving to soften.

Yum Yum!