I have been beside myself excited about sharing this super simple, super delicious recipe with you guys. Some of you might think I’m crazy but cereal milk, as simple as it is, is one of life’s greatest pleasures. Ever since I was a young’n, I’ve eaten all my cereal, just to get to the milk – whether it’s cornflakes or cocopops, the milk, people, is always gold.
And it’s not just me who knows this. Commercial businesses have gotten a whiff of the goodness of cereal milk, with restaurants like London’s Hawksmoor to Momofuku Milk Bar in NYC churning out their own version of cereal milk, and even better, cereal milk ice cream.
Well now, with all but four little ingredients, you too can make your own.
It took me a couple of attempts to get this right, and in the process I had to eat litres upon litres of not-quite-perfect cereal milk ice cream. Oh woe is me. I think I was actually over complicating the matter, but now I’ve dumbed the recipe right down and somehow it works and it works good.
The only scary thing about this recipe is adding that extra 1/2 cup sugar, even when the cereal milk is already so sweet. But believe me, the sugar gives this ice cream its perfect creamy, fluffy texture.
|Cereal milk ice cream|
|2 cups full cream milk
2 cups thickened cream
3 cups Crunchy Nut cornflakes
1/2 cup castor sugar