Cereal Milk Ice Cream
User Reviews
5.0
12 reviews
Excellent
Cereal Milk Ice Cream
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Silky smooth, creamy, milky, and tastes like the cornflakes-soaked milk at the bottom of your cereal bowl - this Cereal Milk Ice Cream is one of my all-time favorite summer-time treats!EASY - This recipe is great for a novice. This does require an extra technique that is easy as well. Requires an ice cream machine. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
- 2 ½ cups kellogs cornflakes
- 720 mL full cream milk 3 cups
- 4 egg yolks from large eggs
- 150 g white sugar ¾ cup
- 30 mL corn syrup 2 tbsp. Optional, but helps keep the ice cream smooth
- ½ tsp sea salt
- 240 mL whipping cream / heavy cream 1 cup. 35% fat.
- Crushed cornflakes to serve
Instructions
- Preheat oven to 300°F/150°C. Spread the cornflakes on a baking tray and toast it in the preheated oven for about 10 - 15 minutes. The cornflakes should become slightly darker in color.
- Once cornflakes are toasted, remove from the oven and transfer into a large saucepan or bowl.
- Pour the full cream milk over the cornflakes. Mix to combine and let it to sit in the fridge for about 3 hours until the cornflakes are fully soaked and the milk is fully infused with the flavor. You can refrigerate it overnight as well, but this will result in the cornflakes absorbing all of the milk.
- To make the custard, strain the cornflakes milk through a sieve. Press down on the cornflakes to extract as much of the milk as possible. Mix the cereal milk and then measure out 2 cups of it and set aside. If there's any cereal milk remaining, you can use it to make amazing hot/ice chocolate for kids (or yourself of course!).
- Place the egg yolks, corn syrup, sugar and salt in the saucepan and whisk to create a smooth, creamy paste. Make sure there are no egg yolk clumps in the mixture.
- Whisk the cereal infused milk into the egg-sugar mix. Add the whipping cream and whisk well to combine.
- Heat the saucepan over medium heat, while stirring the milk mixture frequently. Heat the custard until it registers at 165 - 170°F (I heat it to 166°F). If you don’t have a thermometer, then you can heat the milk mixture until it's steaming, but NOT boiling.
- Remove from the heat and let it cool down. Whisk occasionally to prevent a skin from forming on top. Once cooled down, let it to chill in the fridge for about 2 - 4 hours, or even overnight.
- Churn the ice cream in your ice cream maker according to manufacturer’s directions. Transfer the churned ice cream into a container and freeze for at least 2 - 4 hours until the ice cream is completely frozen.
- Serve with crushed cornflakes on top.
Notes
- Make sure to store this ice cream in a freezer friendly container with a tight lid. This will prevent the ice cream from absorbing different smells in the freezer.
- Ice cream CAN be stored for 6 months, BUT only if you avoid repeated thawing and refreezing. Repeated thawing and refreezing will also cause ice crystals in the ice cream as well.
Nutrition Information
Show Details
Serving
0.5cup
Calories
216kcal
(11%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
111mg
(37%)
Sodium
169mg
(7%)
Potassium
113mg
(3%)
Fiber
0.1g
(0%)
Sugar
22g
(44%)
Vitamin A
592IU
(12%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 216kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 169mg | 7% |
| Potassium | 113mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 22g | 44% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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