This week we officially welcome summer, though we’ve definitely been in that mode here in Arizona for quite some time. There’s nothing like homemade ice cream to celebrate.
I recently watched an episode of Chef’s Table on Netflix about Christina Tosi’s creative spin on soft serve ice cream and was inspired to play around with the idea at home. If you are like me and have never been to New York to visit her famous Milk Bar Bakery, you might not know that Cereal Milk Ice Cream is a thing! And what a beautiful thing it is!
Let me explain… Cereal Milk Ice Cream is made just like regular homemade ice cream with cream, milk, and sugar except before you churn it, you steep cereal in the creamy mixture overnight. What you are left with is a glorified (hello cream and sugar!) version of the cereal milk you find at the bottom of you bowl each morning after breakfast.
See where this is going?
The soggy cereal is strained out, and the cereal flavored cream mixture is churned into ice cream. The result is beyond amazing… and a little hard to describe. This is one of those times where pictures really don’t help me explain how wonderful this recipe is, and if I could put on a little hairnet and hand out samples at the grocery store, or on the street corner, I would gladly offer you some to try!
I guess you are just going to have to trust me on this one, and either fly to New York for the real thing, or make some for yourself! The Cereal Milk Ice Cream served at Milk Bar is made with cornflakes, but I used plain Cap’n Crunch in my recipe and I loved the sweetness and flavor it added. Give it a try!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Prep Time:
Yield:
Print
PinIngredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups cereal
Instructions
- Stir heavy cream, whole milk, sugar, salt and vanilla together in a large bowl until sugar is dissolved. Add cereal, cover, and allow to steep overnight.
- Just before churning, use a strainer to remove the cereal, pressing down on the strained cereal to drain as much of the cream mixture back into the bowl as possible. Discard strained cereal.
- Pour ice cream batter into ice cream maker canister, and churn according to directions. I have had this ice cream maker for several years and love it!
- Scoop into a container, cover, and freeze until firm.
Leave a Reply