Cereal Milk Ice Cream

So I haven’t posted in a while.  I was busy, broke, and many other things.  However, I was given a good bit of advice, “Be too stupid to give up.”  I mulled it over for a good long while and decided to ignore my bank account and lazier self and keep on the keepin’ on.

my discount won't buy me Trix

But it was too hot to bake, so I made ice cream instead.  Cereal milk ice cream.  I was always the kind of gal who let her milk get warm at the dinner table.  These days I blame it on the fact that the milk was skim, which I do still buy on occasion, but it usually goes bad because fat free milk is simply unacceptable for baking and drinking.

cooking custard

The skim milk sitting beneath my morning cereal, however, got slurped up faster than the cereal itself.  So when a friend told me about the flavor he had at Momofuko’s Milk Bar in the city, I knew I was hooked – AND I HADN’T EVEN TASTED IT YET!  I was hooked on just the idea.

easy, freezy, beautiful

See, my mom never really bought junk food when I was younger, and still doesn’t, and truth be told, neither do I, much to my boyfriend’s dismay.  However, she did indulge us in her purchase of sugary cereals.  My favorite cereal was always Honeycomb, but in a strange and unexpected twist, the best milk hid under a bright colorful mound of Trix – mildly fruity and sweet enough to classify as dessert any day.  I don’t get Trix at 20% off, though, so I settled for what I hoped would be the next best thing, and it was.

i think it qualifies as a breakfast-appropriate ice cream

Cereal Milk Ice Cream

Ingredients

1 ½ cups whole milk, divided

1 cup heavy cream

1 ½ cups cereal of your choice

¼ cup sugar (or less, depending on your cereal)

3 egg yolks

Method

  • Combine 1 cup whole milk and 1 ½ cups cereal in a bowl.  Allow to set in the refrigerator for no more than 30 minutes.  Set a timer and don’t forget about it!
  • Drain the milk into a saucepan and discard the soggy cereal.  Add the ½ cup whole milk and sugar.  Heat gently and stir, allowing the sugar to dissolve.
  • Meanwhile, whisk the egg yolks until lighter yellow and frothy.  Temper the yolks by slowly pouring some of the cream into the bowl while whisking.  An extra set of hands, or a stand mixer helps a ton!  Once the yolks have been warmed gently, pour them into the milk and sugar mixture while whisking.
  • Cook over low heat, stirring constantly until the custard thickens.  It should be thick enough to coat the back of a spoon.
  • Place 1 cup heavy cream in a bowl, place a fine mesh strainer over the bowl.  Once the custard has thickened, strain it into the cream, and stir, checking for any stray custardy lumps.
  • Allow to refrigerate overnight, then churn according your ice cream maker’s instructions.

I’ve always found the hardest part of making ice cream is waiting for it to be ice cream consistency, which can take up to 8 hours!  Yuck!  Solve this dilemma by churning the custard first thing in the morning while you get ready for work.  When you get home, you’ll have delicious ice cream ready in time for dessert!

I topped mine with the fruity bunnies I used to flavor the milk, but considered mixing them in.  Next time my mom visits me, I’m definitely making Lucky Charm ice cream, and plan on mixing in the marshmallows.

Pomegranate Frozen Yogurt

Last weekend’s warm weather got me so excited to post this recipe, along with a sunny blog about how it feels like spring is just around the corner.

And then Snowpocalypse 3.0 happened.  Yeah, snow is pretty.  Yeah, I got a much needed day out of the office.  But I hate the cold.  And I hate the snow.  And this was all preceded by two days of walking around in a city-flavored slushy, while the heavens poured Slusho mix all over our heads.  Gross.

But I still made the yogurt, and ate every bit of it.  It’s yogurt, so it’s healthy, right?

The thing about frozen yogurt….Forget TCBY, and Häagen Dazs.  That stuff is just like ice cream, and if you’re eating frozen yogurt to replace ice cream, calorie-wise, it’s not gonna do the trick.  Check the carton.  Most store bought fro-yos have only 20-50 less calories than their non-dieting sisters.  It’s true.

And anyhow, frozen yogurt should not just be a heavy woman’s ice cream.  It’s a completely different tasting beast when done properly.  It should be tangy and not overly sweet, and invite a fruit (or granola!) accompaniment as though it were it’s long lost twin.  If you’ve been fortunate enough to try Pink Berry, you know what I’m talking about.  That stuff was a revelation.  A realization of all that stuff I just said. If you haven’t, making this frozen yogurt will be as close to a life-changing event as you’ll get in the kitchen.

Pomegranate Frozen Yogurt

Ingredients

1 quart of Greek yogurt (roughly two cups) strained, or 1 quart of strained plain yogurt (NO FLAVORS – THIS IS IMPORTANT; however you may use whatever fat content you like.  I used low-fat because my store was out of non-fat at the time)

1/3 cup sugar

2 tsp vanilla

3 tbsp pomegranate jelly

Method

  • Whisk ingredients together and allow to cool for at least one hour.  This is important.  Skip this step and you will not achieve creamy frozen heaven.
  • Start ice cream maker and pour mixture in.  Let machine run for about 20-30 minutes.  With ice creams it will stop itself and you will hear a clicking noise.  This did not happen with the yogurt.
  • Once mixed, eat immediately for soft-serve consistency, or chill in freezer for up to 3 hours for one more ice-cream.

teeny mint leaves for a pretty garnish

This will refill the yogurt container to a little under half, if you’re storing for later snackage, but I’d be really surprised if it lasted that long.

If you want to mix in fresh pomegranate seeds, wait until the very end of the cycle and then toss them in.  I think that would be delicious, but I’m broke and can’t afford these things.  I also think a little lemon zest would be delicious and pretty.

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