For our next take on ice cream, we turn to one of New York’s most iconic foodie empires: Momofuku. If you haven’t heard of Momofuku, it’s time to either buy this book or hop a plane to the Big Apple. Not only do they make amazing noodles, but they turn things like miso into a soft serve flavor, marshmallows into cookies, and, our favorite, Cereal Milk Ice Cream. Read on as we take you through how to make your own version of this decadent, nostalgic, and downright delicious dessert.
Ingredients for Caramelized Cornflakes (makes 18 oz):
– 10 oz cornflakes
– 2 oz nonfat dry milk powder
– 4 tbsp sugar
– 1/2 tsp salt
– 6.5 oz (one and a half stick) unsalted butter, melted
For Cereal Milk (approximately 1 cup):
– 4 cups whole milk
– 14 oz caramelized cornflakes
For Cereal Milk Ice Cream (makes approximately 3,5 cups):
– 1 cup heavy cream
– 1 cup cereal milk
– 1/2 cup sugar
– 1/4 tsp salt
– 1 tsp vanilla extract
– 4 large egg yolks
– 4 oz caramelized cornflakes, to serve
1. Prep the caramelized cornflakes. Preheat your oven to 275 degrees F. Crush cornflakes in a bowl. Combine milk powder, sugar, and salt in another bowl. Add melted butter to cornflakes and then add the sugar mixture and toss to combine. Spread out on two baking sheets and bake for approximately 35 minutes.
2. Prep the cereal milk. Combine 14 oz of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour. Strain with a sieve, and then through a cheesecloth, and pour into a container. Set aside.
3. In a medium pot, whisk 4 egg yolks together and pour the warm milk mixture in while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon.
4. Pour the custard through a strainer into the chilled heavy cream and stir to combine.
5. Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
6. Serve with the remaining caramelized cornflakes.
First, we’ll prepare the caramelized cornflakes.
Preheat your oven to 275 F (140 C). Put the cornflakes in a large mixing bowl and crush them with your hands a few times. Combine milk powder, sugar and salt in another bowl, give it a stir and set aside. Add the melted butter to the cornflakes and then the sugar mixture and toss to combine.
Spread out on two baking sheets lined with parchment paper and bake in the preheated oven until they caramelize, for approximately 35 minutes. Remove and let cool to room temperature.
Next up, the cereal milk!
To prepare the cereal milk, combine 14 oz of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour. Strain the milk with the help of a fine-mesh sieve (make sure to press on the cornflakes with a spatula to extract as much liquid as possible), strain once again (through a finer sieve or cheesecloth this time), pour it in a container and set aside.
And finally, the cereal milk ice cream.
Pour the heavy cream in a medium bowl and place it in the fridge until needed. Combine cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat.
In the meantime, in a medium pot, whisk together egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon.
Pour the custard through a strainer into the chilled heavy cream and stir to combine. Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
Serve with the remaining caramelized cornflakes and you’ll be the happiest ice cream lover around.
We also created caramelized Corn Pops, Fruit Loops, and Cocoa Krispies. Yum!
What are your favorite ice cream recipes? Any other dishes you’ve tried that you want us to try making? Talk to us in the comments below.