Cereal Milk Ice Cream (Print Version)
# Ingredients:
01 -
2 1/2 cups cornflakes.
02 -
3 cups whole milk.
03 -
4 large egg yolks.
04 -
3/4 cup white sugar.
05 -
2 tablespoons corn syrup.
06 -
1/2 teaspoon sea salt.
07 -
1 cup heavy cream (35% fat).
08 -
Extra cornflakes for topping.
# Instructions:
01 -
Heat oven to 300°F. Spread cornflakes on tray and toast until slightly darker, about 15 minutes.
02 -
Pour milk over warm cornflakes. Mix and chill for 3 hours.
03 -
Press cornflakes through strainer. Keep 2 cups of the cereal milk.
04 -
Mix egg yolks, sugar, corn syrup and salt until smooth. Add cereal milk and cream.
05 -
Heat mixture to 165°F, stirring often. Don't let it boil.
06 -
Let custard cool, then chill in fridge for 2-4 hours.
07 -
Pour into ice cream maker and churn as directed.
08 -
Transfer to container. Freeze 2-4 hours until firm.
# Notes:
01 -
Keep leftovers in sealed container up to 6 months.
02 -
Avoid thawing and refreezing to prevent ice crystals.
03 -
Extra cereal milk makes great hot chocolate.