If you’ve ever been to Momofuku Milk Bar in New York, you know what I’m talking about. But if you’ve never delighted in cereal milk ice cream, I’m about to show you how you can bring the New York sweet obsession to your home kitchen.
Imagine eating a crunchy bowl of Fruity Pebbles, the best part is slurping the cold, sweet milk at the bottom of the bowl. Now imagine freezing it into ice cold ice cream. I found this Pebbles Limited Edition Ice Cream flavor and thought it would be perfect for my version of Cereal Milk Ice Cream. It’s surprisingly easy, so I hope you’ll give it a try!
Cereal Milk Ice Cream
- Category: Dessert
- 3/4 cup cereal (I used Fruity Pebbles seasonal Ice Cream Rainbow Sherbet flavor)
- 3 3/4 cup whole milk
- 1 1/2 cups heavy cream
- 2/3 cup, plus 2 tbsp packed brown sugar
- 1/4 tsp sea salt
- 4 egg yolks
- In a large mixing bowl, combine cereal and milk and two tablespoons of brown sugar. Stir to combine, crushing the cereal, and let sit at room temperature for half an hour.
- Strain the mixture through a fine-mesh sieve, and now you have cereal milk!
- In a saucepan, combine the heavy cream strained cereal milk, sugar, and salt and stir until very warm but not bubbling.
- In a separate mixing bowl, whisk egg yolks. Add a ladle full of the hot milk mixture and stir vigorously. Then transfer the egg yolk mixture back to the pan with the rest of the hot milk. You’ve just tempered your eggs!
- Stir the egg and milk mixture constantly while the saucepan is on medium-low heat, until it thickens enough to coat the back of a wooden spoon.
- Remove from heat and cool for four hours. Place the cooled milk mixture into an ice cream maker and follow directions to freeze into ice cream. Enjoy!
Keywords: Cereal Milk Ice Cream