Creamy cereal milk ice cream, just like what you love at Milk Bar, but right at home. We're using cornflakes for that classic cereal flavor, blending salty, sweet, and nostalgic.
Equipment
- Ice cream maker
- Mixing Bowls
- Spoons
- Spatula
- Whisk
- Fine Mesh Strainer
- Pot
- Digital Scale
- Measuring Spoons
- Parchment Paper
Ingredients
- 300 g heavy cream
- 300 g whole milk
- 29 g cornflakes plus extra for serving
- 100 g sugar
- 105 g egg yolk
- ½ tsp vanilla extract
- sea salt optional for serving
Instructions
- In a bowl, combine your heavy cream, whole milk, and cornflakes. Stir to combine and make sure the cornflakes are all covered in the milk/cream mixture. Cover the bowl and sit in the fridge for a minimum of 2 hours.
- Once your cornflakes have been thoroughly steeped, place a fine mesh strainer over a mixing bowl and strain out the cornflakes. Press with a spatula to get out as much liquid as possible from the cornflakes.
- Measure your liquid to ensure you have 500g. If you have a little less, add more heavy cream to make up the difference; if more, remove some of the liquid.
- Pour your liquid into a pot and heat until you see a rim of bubbles around the pot. Remove from the heat.
- In a bowl, whisk together your sugar and egg yolks until combined. Then slowly whisk in your scalding milk/cream mixture ⅓ at a time, until all mixed in.
- Give your pot a quick rinse and dry thoroughly. Return the mixture to the pot and place over low heat, cooking until the liquid reaches 185°F (85°C), ensuring that your eggs are cooked.
- Once your mixture reaches temperature, transfer it to a clean bowl and cover the surface of the liquid with a circle of parchment paper to prevent a skin from forming on the top. Refrigerate overnight.
- Pour into your chilled ice cream maker and churn for 20-25 minutes, until a nice and thick ice cream consistency. Add to a freezer-proof container* and enjoy! To serve, scoop and sprinkle with sea salt and cornflakes.
Notes
* Depending on the time of year that you make this, the ice cream may start to melt quickly when you remove it from the ice cream maker, into a container. Pop your container full of ice cream into the freezer for an hour or two before serving to harden it back up.
* This recipe has been adapted from a base ice cream recipe I received from Chef Ashley during my patisserie course in Scotland.
