I love living in Seattle so much that it’s a rare occurrence when I miss NYC. However, there is one thing about NYC that I consistently miss– Momofuku Milk Bar. And more specifically, their cereal milk ice cream with cornflake crunch! Years ago I made a cereal milk latte inspired by Milk Bar for fun, but now I’ve developed a recipe for their ice cream out of necessity– I need it, baby! It’s not quite the same as Milk Bar’s, but it is very good! If you’re wondering what it tastes like, just imagine the milk from your cereal bowl, frozen!
Recipe Notes:
Use any kind of cereal you like for this recipe. I used Lucky Charms for this one because I was in a St. Patrick’s day mood. I believe Milk Bar uses cornflakes, but I could be wrong! I think mixing a few different cereals would be ideal– pick up a pack of mini boxes and have a ball!
Keep in mind that cereals with food coloring will affect the color of your ice cream– I used both the cereal and marshmallows of Lucky Charms for this round, and it came out ever so slightly green! (Perfect right? Luck o’ The Irish!)
The recipe below is for the ice cream only, but I made some cereal crunch to go with it using Milk Bar Pastry Chef Christina Tosi’s recipe. It. Was. Delicious. If you want to make it too, get the recipe here.
Cereal Milk Ice Cream Recipe
Cereal Milk Ice Cream
Ingredients
- 5 cups any cereal (keep in mind if your cereal contains food coloring it will affect the color of your ice cream.)
- 2 cups heavy cream divided
- 2 cup whole milk
- 7 tbsp sugar
- 1/8 tsp salt
- 6 large egg yolks
Instructions
Prepare The Cereal Milk:
- Heat the oven to 250F. Spread the cereal on a rimmed baking sheet and bake for 30 minutes. (Toasting the cereal this way will intensify its flavor.) Remove the cereal from the oven and allow to cool.
- Transfer the toasted cereal to a large bowl, and pour 1 cup of the cream and all of the whole milk over the top. Stir to coat the cereal. Cover and refrigerate for 1 hour, stirring 2-3 times throughout the soaking period.
- Strain the milk into a fresh bowl through a fine mesh sieve, pressing the cereal gently with a spoon to release as much liquid as possible. Measure the liquid in a liquid measuring cup. Add the remaining cream as needed to bring up the total liquid to 3 cups.
Prepare The Ice Cream Base:
- In a small pot over medium-low heat, simmer the cereal milk and cream, sugar, and salt until the sugar dissolves, about 5 minutes. Remove from the heat.
- In a medium bowl, whisk the yolks for 1 minute. Slowly whisk 1/3 of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream mixture.
- Return the pot to medium-low heat, and cook while whisking to 170F. The mixture will slightly thicken, and should coat the back of a spoon.
- Strain the mixture through a fine mesh sieve into a clean bowl and allow to cool to room temperature. Cover and chill in the refrigerator for at least 4 hours, or up to overnight.
- Churn the cereal milk ice cream base according to machine instructions. After churning, pack into containers and freeze to set!
See More Sweet Recipes here!
