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.
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.
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.
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.
Cereal Milk Ice Cream
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
- 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.