Everybody who eats breakfast probably had one of these already: a bowl of cornflakes or other cereals with milk. It’s something nice, right? Especially the last bits of milk in that bowl with all the flavors (and sugar) from the cereals… that is the best part! Now imagine that turned into ice cream?! ;) Yeah right, Cornflakes (Milk) Ice Cream!
I have a new ice cream maker for several weeks now. Since it was turned on for the first time in our kitchen, many different kinds of ice cream ended up in our freezer. One of the first ones was this Carrot Cake Ice Cream. Really nice!
In the German version of the post, you could win the same ice machine by answering a simple question: What kind of ice cream would you make first when winning an ice cream maker. Many people participated and had very interesting ideas for ice cream flavor. One of my readers – Johanna – said she would make “Kellogs” ice cream first ;)
It’s a different name, but referring to the same ice cream flavor: Cornflakes (Milk) Ice Cream or as it is called in the original version – Cereal Milk Ice Cream. Cereal Milk is something that has been invented by Christina Tosi – pastry chef of the Momofuku milk bar bakeries. Well… invented might be too much. Cereal milk exists since the day someone added milk to a bowl of cereals – bet that was not Christina ;) Let’s say she perfected it and marketed brilliantly. She created different desserts with that milk and also made ice cream with it. You can watch a documentary about her on Netflix right now – Chef’s Table: Pastry ;)
Well… I haven’t tried the original even though I have been to a Momofuku milk bar location in N.Y. but this one here is awesome! If you like the last drop of the milk in your cornflakes bowl, you will love this one!
Cause I am not an expert in creating ice cream, I got me some help from Food52 (Autorin ist Catherine Lamb) – so this is actually not my creation – I just adapted the recipe so it fits to my ice cream makers capacity. Was easy to adapt ;)
INGREDIENTS / ZUTATEN
cups (140g) cornflakes
2 cups (480ml) milk
1 cup (240ml) heavy cream
1/2 cup (100g) brown sugar
pinch of salt
3 egg yolks
1/2 tsp. vanilla extract
100g brauner Zucker
1/2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. Add the heavy cream, sugar, and salt to the pot with the cereal milk and heat up until the sugar dissolves. Add the egg yolks and vanilla extract to a small bowl and mix them with couple tablespoons of the hot milk-cream-mixture to adjust the temperature of the eggs. Pour into the pot and stir constantly over medium heat until the mixture thickens a bit. Take off the heat and let cool down, then place in the fridge for about 1-2 hours.
3. Add the mixture to your ice machine and let it do its magic for about 45-50 minutes.
2. Die Sahne, Zucker und Salz zum Topf mit der Milch dazugeben, auf den Herd stellen und erhitzen, bis sich der Zucker aufgelöst hat. Die Eigelbe und Vanille Extrakt in eine kleine Schüssel geben und dann mit etwas heißer Milch verrühren um die Temperatur anzugleichen, dann alles in den Topf geben und unter ständigem Rühren erhitzen, bis die Masse etwas andickt. Vom Herd nehmen und abkühlen lassen, dann für 1-2 Stunden in den Kühlschrank stellen.
3. Die Mischung jetzt in eine Eismaschine füllen und dann je nach Maschine für etwa 45-50 Minuten zu Eiscreme verarbeiten lassen.
Here is a version of the recipe you can print easily.Print
elicious ice cream made with the milk from your breakfast cornflakes bowl. It’s so good!
- 3 cups (140g) cornflakes
- 2 cups (480ml) milk
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) brown sugar
- pinch of salt
- 3 egg yolks
- 1/2 tsp. vanilla extract
- Preheat the oven to 300°F (150°C). Spread the cornflakes on a baking sheet and toast for about 15-18 minutes. Take out of the oven and let cool down, then add to a bowl and mix with the milk and let sit for about 20-25 minutes. Press through a fine mesh sieve and collect the cereal milk in a pot.
- Add the heavy cream, sugar, and salt to the pot with the cereal milk and heat up until the sugar dissolves. Add the egg yolks to a small bowl and mix them with couple tablespoons of the hot milk-cream-mixture to adjust the temperature of the eggs. Pour into the pot and stir constantly over medium heat until the mixture thickens a bit. Take off the heat and let cool down, then place in the fridge for about 1-2 hours.
- Add the mixture to your ice machine and let it do its magic for about 45-50 minutes.
- Enjoy freezin’!
- Serving Size: 6