Ingredients
For the Cereal Milk Infusion
- 2 ½ cups Kellogg's cornflakes
- 720 mL full cream milk (3 cups)
For the Custard Base
- 4 large egg yolks
- 150 g white sugar (¾ cup)
- 30 mL corn syrup (2 tbsp, optional for smoothness)
- ½ tsp sea salt
- 240 mL whipping cream / heavy cream (1 cup, 35% fat)
To Serve
- Crushed cornflakes
Instructions
- Toast the Cornflakes: Preheat your oven to 300°F (150°C). Spread the cornflakes evenly on a baking tray and toast them in the oven for about 10-15 minutes, until they turn slightly darker, intensifying their flavor.
- Infuse the Milk: Remove the toasted cornflakes from the oven, transfer them into a large saucepan or bowl, and pour the full cream milk over them. Stir gently to combine and refrigerate for about 3 hours, allowing the milk to absorb the cornflakes' flavor. For a stronger infusion, refrigerate overnight but note the milk will be mostly absorbed.
- Strain the Cereal Milk: Pass the milk-cornflakes mixture through a fine sieve, pressing down on the cornflakes to extract as much infused milk as possible. Measure out 2 cups of this cereal milk for the recipe; reserve any extra for drinks.
- Make the Custard Mixture: In a clean saucepan, whisk together egg yolks, corn syrup, sugar, and sea salt until smooth and creamy, ensuring no lumps remain.
- Combine Milk and Custard: Slowly whisk the strained cereal milk into the egg yolk mixture. Then add the whipping cream and whisk thoroughly to blend all components evenly.
- Cook the Custard: Heat the mixture over medium heat, stirring frequently to prevent sticking. Cook until the custard registers between 165°F and 170°F (ideally 166°F) or until steaming without boiling, which ensures it thickens properly and is safe to eat.
- Cool and Chill: Remove the custard from heat and let it cool at room temperature, whisking occasionally to prevent a skin from forming. Once cooled, refrigerate for 2 to 4 hours or overnight for best results.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to a container and freeze for at least 2 to 4 hours to let it fully set and firm up.
- Serve: Scoop the ice cream into bowls or cones and sprinkle with crushed cornflakes on top for added texture and flavor.
Notes
- Toasting the cornflakes enhances their flavor and adds depth to the cereal milk infusion.
- Corn syrup is optional but helps maintain a smooth texture by reducing ice crystals in the ice cream.
- Do not boil the custard to avoid curdling; heating until steaming is sufficient.
- Extra cereal milk can be saved for use in hot chocolate or iced beverages for a nostalgic twist.
- Resting the custard overnight chills it thoroughly, improving the churning process and texture of your ice cream.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until firm to prevent large ice crystals.
- This ice cream is best enjoyed within a week for optimal freshness.
- Prep Time: 3 hours 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
