Cereal Milk Ice Cream

• Vegan
• Gluten free

• Breakfast Foods

  • 4 cups Corn flakes

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 4? cups Corn Flakes, or other unsweetened cereal (such as Special K, Chex, etc.)
• 2 1/2 ?cups whole milk
• 1 1/2 ?cups heavy cream
• 2/3 ?cup brown sugar
• 1 ?teaspoon vanilla
• 1/4 ?teaspoon fine sea salt

Directions

• First, toast your Corn Flakes. Spread the cereal evenly on a baking sheet, then place it in a 300° F oven for about 15 minutes. Let the cereal cool completely and set aside 1 cup as a topping for the ice cream. Then, combine 3 cups of the toasted corn flakes with whole milk in a pitcher or large jar, and let the whole mixture steep for about 20 minutes. This is when the magic happens!
• After 20 minutes, pour the mixture through a fine mesh sieve, catching the milk in a bowl below. Using a spatula or the backside of a spoon, squish the cereal mush to extract the maximum amount of milk. Discard soaked cereal.
• In the bowl of milk, add the cream, brown sugar, vanilla and sea salt. Stir until the brown sugar dissolves. Turn on your ice cream maker and pour in the milk mixture. Allow the ice cream to churn according to manufacturers instructions, usually 30 to 45 minutes.
• When ice cream is done churning, quickly spoon it into a freezer safe container. Allow ice cream to rest in the freezer for at least 4 hours. Overnight is best. Ice cream will last for 1 week in the freezer.