So I discovered this recipe as I was searching for ideas for the Childhood Memories themed Pick 'n' Mix night. I didn't imagine it would be so life-changing. Imagine the nice infused cereal milk from your childhood (which wasn't always pleasing as there were often soggy bits of cereal left but here none of that nonsense), with added thick and smooth double cream and a couple of spoonfuls of light brown sugar. It was just heaven. I was even drinking the leftovers after putting most of it to churn (good tip when churning, don't overload your ice cream maker, I've tried to put less in it and it seems to work much better!).
I also wonder what else you could do with this, what other cereals you could use. Perhaps Fruit Loops, Rice Krispies, Sugar Puffs... Let me know in the comments or in a message if you have a special cereal in your country or city!
There are probably many more things to infusing milk with. Any more ideas? Obviously tea comes to mind, I've worked a bit with jasmine and rose tea recently. I like infusing things like syrups, as strong flavours become softer when balanced out with sugar. Chocolate, coffee are also very common but this is more mixing and combininb than infusing. Maybe using nut milks might open up a few more doors... Let's keep looking and exploring this ice cream world.
When serving it at the supper club a few days ago, I put a few roasted cereals on top as well as strawberry popping candy and a raspberry & rose coulis in test tubes to pour over. Delishhhh.
I thought it would be unfair not to share it with you so here it is!
This recipe is from If you give a blonde a kitchen. Be sure to check out her other recipes!
Ingredients
4 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 packed
1 teaspoon vanilla
1/4 teaspoon fine sea salt
Instructions
First, toast your Corn Flakes. Spread the cereal evenly on a baking sheet, then place it in a 300° F oven for about 15 minutes. Let the cereal cool completely and set aside 1 cup as a topping for the ice cream. Then, combine 3 cups of the toasted corn flakes with whole milk in a pitcher or large jar, and let the whole mixture steep for about 20 minutes. This is when the magic happens!
After 20 minutes, pour the mixture through a fine mesh sieve, catching the milk in a bowl below. Using a spatula or the backside of a spoon, squish the cereal mush to extract the maximum amount of milk. Discard soaked cereal.
In the bowl of milk, add the cream, brown sugar, vanilla and sea salt. Stir until the brown sugar dissolves. Turn on your ice cream maker and pour in the milk mixture. Allow the ice cream to churn according to manufacturer's instructions, usually 30 to 45 minutes. Have patience for this, it will start churning at some point!
When ice cream is done churning, quickly spoon it into a freezer safe container. Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 1 week in the freezer.
