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Author Notes: This recipe is inspired by the famous cereal milk soft serve from Momofuku Milk Bar, which I translated into ice cream using a formula loosely based off The New York Times' Master Ice Cream Recipe.
It's a bit milkier and icier than a typically creamy ice cream, since it has lower butterfat and fewer egg yolks. I was trying it emulate the less-rich flavor that comes with soft serve, without a soft serve machine. This way, the subtle flavor of the cereal milk comes through loud and clear. And the crunchy cornflake brittle helps keep things interesting. —Catherine Lamb
Makes a little more than 1 quart of ice cream
For the ice cream:
- 3 cups Corn Flakes, or other unsweetened cereal (such as Special K, Chex, etc)
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2/3 cup brown sugar
- 1/4 teaspoon fine sea salt
- 4 egg yolks
- 1 teaspoon vanilla
- Preheat the oven to 300° F. Spread the cornflakes out on an ungreased baking sheet, and bake until lightly toasted, about 15 minutes. Let cool completely.
- Combine cooled Corn Flakes and whole milk in a pitcher or large jar and stir vigorously. Let steep for 20 minutes. Strain the mixture through a fine mesh sieve, pushing the cornflake mush against the sides with a spatula to get out all the cereal milk goodness. Put aside until ready to make the ice cream.
- In a small pot over low heat, stir together milk, cream, sugar, and salt until the sugar dissolves, about five minutes.
- In a separate bowl, whisk the yolks. Add a splash of the warm milk mixture into the yolks, stirring vigorously with a whisk. You've just tempered your eggs! Pour the tempered yolks back into the pot with the milk, and put the whole thing over medium-low heat. Cook, stirring constantly, for about five minutes, or until the mixture is thick enough to coat the back of a spoon.
- Strain the mixture through a fine mesh sieve. Taste for sweetness -- it should be a bit sweeter than you'd like, because it won't taste as sweet once chilled. Add a bit more salt or sugar if desired.
- Pour the mixture into a tupperware container and chill in the fridge for at least 4 hours, or overnight.
- Churn your ice cream according to the manufacturer's instructions. Right after it's churned, it will have more of a soft serve consistency, or you could put it in a quart container or tupperware and store in the freezer until needed.
For the corn flake brittle:
- 2 cups Corn Flakes, or your unsweetened cereal of choice
- 1 1/2 cups granulated sugar
- 1/4 cup water
- Preheat the oven to 300° F. Spread the Corn Flakes out on an ungreased baking sheet, and bake until lightly toasted, about 15 minutes. (You could also combine this toasting session with the one for the cereal milk, if you're efficient.) Transfer the toasted cereal onto a wax paper-lined baking sheet, and spread them evenly.
- Heat the granulated sugar and water together in a small saucepan over medium-high heat. Watch it closely, swirling occasionally, as the sugar dissolves and begins to turn a light golden color. When it's the color of honey, turn off the heat and pour the caramel over the cornflakes. Using a spoon (not your fingers!), smush everything around so the cornflakes are evenly coated. Sprinkle with sea salt. Set aside.
- Once the brittle is cool, it's time for smashing! Put the cornflake chunks in a plastic bag, seal it up, then smash away with a rolling pin. You can keep the chunks any size you like, from a fine powder to big pieces that get stuck in your molars when you chew. Set aside to garnish.
- To serve: Scoop ice cream generously. Sprinkle with smashed cornflake brittle. Dive in immediately, preferably while watching the morning cartoons.
- This recipe is a Community Pick!