Cereal Milk Ice Cream (Print Version) Recipe
Indulge in the nostalgic flavors of childhood with this Cereal Milk Ice Cream recipe. Creamy, sweet, and infused with the essence of toasted cornflakes, this frozen treat is a delightful twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours
- Yield: Makes about 1 quart
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cornflake Milk
- 2 1/2 cups cornflakes
- 3 cups whole milk
Ice Cream Base
- 4 large egg yolks
- 3/4 cup white sugar
- 2 tablespoons corn syrup
- 1/2 teaspoon sea salt
- 1 cup heavy cream (35% fat)
- Extra cornflakes for topping
Instructions
- Toast Cornflakes: Preheat oven to 300°F. Spread cornflakes on a tray and toast until slightly darker, about 15 minutes.
- Infuse Milk: Pour milk over warm cornflakes, mix, and chill for 3 hours.
- Strain Milk: Press cornflakes through a strainer, reserving 2 cups of the cereal milk.
- Prepare Custard: Whisk egg yolks, sugar, corn syrup, and salt until smooth. Stir in cereal milk and cream.
- Cook Custard: Heat mixture to 165°F, stirring constantly. Do not let it boil.
- Chill Custard: Allow the custard to cool, then refrigerate for 2-4 hours.
- Churn Ice Cream: Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer churned ice cream to a container and freeze for 2-4 hours until firm.
Notes
- Store any leftovers in a sealed container in the freezer for up to 6 months.
- Avoid thawing and refreezing the ice cream to maintain its texture.
- Use extra cereal milk to make delicious hot chocolate.
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
