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Cereal Milk™ Ice Cream

Cereal milk is made. Panna cotta, conquered. Easy, right? On to ice cream. Scoop the ice cream into your favorite pie crust (see page 59 for our Cereal Milk Ice Cream Pie), sandwich it between your favorite cookies (mine is the Cornflake Chocolate-Chip-Marshmallow Cookie, page 55), or scoop it into a bowl and decorate with your favorite breakfast cereal and jam or jelly.

Recipe information

  • Yield

    Makes about 800 G (1 quart)

Ingredients

1 1/2 gelatin sheets
1 recipe Cereal Milk (page 35)
4 g freeze-dried corn powder (see page 18) (2 teaspoons)
30 g light brown sugar (2 tablespoons tightly packed)
1 g kosher salt (1/4 teaspoon)
20 g milk powder (1/4 cup)
50 g glucose (2 tablespoons)

Preparation

  1. Step 1

    Bloom the gelatin (see page 29).

    Step 2

    Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, the corn powder, brown sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated.

    Step 3

    Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

  2. Notes

    Step 4

    Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.

  3. Step 5

    Instead of a whisk, use a hand blender to mix the ice cream base.

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsIce CreamFrozen DessertDessertCornVegetableNut FreeMake AheadBlenderCookbooks
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