Inspired by Momofuku Milk Bar in NYC, this cereal milk ice cream is outrageously delicious, not to mention easy to make!
|Cereal||2 3/4 Cup (44 tbs) (I used Fruity Pebbles seasonal Ice Cream Rainbow Sherbet flavor)|
|Whole milk||3 3/4 Cup (60 tbs)|
|Heavy cream||1 1/2 Cup (24 tbs)|
|Packed brown sugar||2/3 Cup (10.67 tbs) (plus 2 tbsp)|
|Sea salt||1/4 Teaspoon|
In a large bowl, combine cereal, milk, 2 tablespoons of brown sugar and mix well. Crush the cereal and allow to sit for half an hour.
Strain the cereal mixture through fine sieve.
In a saucepan, heat the cereal mixture with heavy cream, sugar, salt and whisk well.
In another bowl, whisk egg yolks and add a ladle of hot mixture to it. Mix well and pour back to saucepan.
Stir well in low heat until it thickens.
Pop into refrigerator and allow to cool for 4 hours.
Transfer the cool mixture into an ice cream maker and process according to machine instructions.
Serve and enjoy!
Serving size Complete recipe
Calories 2638Calories from Fat 1419
% Daily Value*
Total Fat 164 g252.3%
Saturated Fat 98 g490%
Trans Fat 0 g
Sodium 1242 mg51.75%
Total Carbohydrates 273 g91%
Dietary Fiber 2 g8%
Sugars 212 g
Protein 40 g80%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet