I love cereal. The only thing better than cereal is the sugary cereal milk that you slurp out of the bottom of the bowl. But not all cereals make for good cereal milk. Cap'n Crunch is a good choice - sweet, kinda corn-y, brown sugary milk. Fruity Pebbles on the other hand, not one of my favorites - a little too artificial fruity for my liking. Cinnamon Toast Crunch? That sweet and cinnamon-y, graham cracker-y flavor is a cereal milk favorite.
This recipe takes that bottom-of-the-bowl goodness and turns it into ice cream. Yup, I just went there. —Caitlin Raux Gunther
Do ahead! (24 hours in advance) Freeze the mixing bowl for your ice cream maker.
Do ahead! (1 hour in advance) Pour cream into a large bowl and add the Cinnamon Toast Crunch. Let soak for about an hour.
Add milk and sugar to a sauce pan over low heat. Stir frequently for 10 – 15 minutes, or until milk is hot but not close to boiling and sugar is fully dissolved. Remove from heat and let cool for a few minutes.
Meanwhile, beat egg yolks in a large bowl. Gradually add the milk mixture and stir to combine.
Return the egg + milk mixture to the saucepan and set over low heat. Stir constantly with a large spoon, making sure to scrape the bottom of the saucepan (we don’t want scrambie eggs, guys) for 10 minutes. Add vanilla. If mixture looks like its near boiling, remove from heat immediately!
While the above mixture is cooling, spoon out the Cinnamon Toast Crunch from the cream using a slotted spoon, giving each spoonful a good squeeze to get out all of the cinnamon-y cream.
Pour slightly cooled egg + milk mixture into the cream. Now you’ve got custard! Stir well and then let cool completely. Chill in refrigerator for at least an hour.
Churn custard in ice cream maker for 45 minutes to an hour. The custard should be thick and smooth. Eat immediately, with some Cinnamon Toast Crunch on top, or freeze ice cream (in an airtight container) to harden to your liking.
Caitlin is a Paris-based writer and editor. She wrote about food and wine while living in Madrid after college, and had a brief career as a lawyer before moving back to Spain to work in restaurants and attend culinary courses at the Basque Culinary Center in San Sebastian. She has worked or staged at Septime in Paris, Mina and Nerua in Bilbao, and Bien Cuit in Brooklyn. In 2018, she and her husband launched a pop-up sandwich shop in Mallorca, Spain. Caitlin now lives in an ovenless apartment in the 9th arrondissement with her husband, Guillaume, and daughter, Mimi.