Cereal Milk Ice Cream

(Pictured with toasted fruity pebble and corn flake cereal crunch mix-in)

In this recipe I used a mix of fruity pebbles (80 g/2 cups) and frosted flakes (~40 g/1 cup) with a peeled zest from one lemon and one orange in a hot milk steep. There is extra milk/cream to account for loss from the cereal absorption. You should be left with about 1 quart or slightly more if you strain thoroughly. After churning (I used a Cuisinart ICE-21) and adding the cereal crunch mix in, you should be able to make 1.5 quarts of ice cream with this recipe. Use 2-3 cups of cereal to steep. Depending on the cereal, you may need to add more milk/cream to reach the desired volume for ice cream base. Options for steeping include a long steep in cold milk/fridge, or 20-30 min steep with a hot milk base to speed up extraction.

If using sugary coated cereals, adjust the base sugar/sweetness levels down or to your own preference. For plain cereal like cornflakes, you probably need to add additional sugar.

Mix-ins:

I coated frosted flakes/corn flakes blend with butter/honey/brown sugar before toasting in oven for 15-20 minutes to have a crunchy mix-in. The toasted fat and sugar coating will help the cereal to maintain its crunch.

For a crisped rice cereal, coating them in white chocolate is another option that will help to keep the cereal crispy for a mix-in.

Ice Cream Base instructions:

1. Make a blend of the sugars and milk powder. Dissolve it into the milk/cream mixture along with salt and corn syrup.
2. Heat the mixture until ~80C/176F while whisking/stirring.
3. Turn off the heat and steep the 2-3 cups of cereal (approximately 80-120 g) in the hot mixture for 20-30 minutes covered (I lean towards 3 cups to get more flavor). Strain the cereal and milk/cream mixture well. Cereal absorbs a lot of liquid, if too much base is lost during the steep/strain, add some milk and cream up to the desired level.
4. Add vanilla extract and stick blend in the guar gum. (Optional to add lemon extract or lemon zest if using Fruity Pebbles. I peeled the zest of one lemon and one orange and muddled it into my sugar to extract the oils and aroma. I added this into the heated milk/cream to dissolve and then added the cereal after to steep).
5. Allow mixture to mature in fridge 8-24 hours.
6. Whisk well or stick blend before churning.

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Cornflakes/cereal crunch:

80-100 g cereal

43-57 g butter (3-4 TBSP)

1 Tablespoon honey

1-2 tsp brown sugar

1/4 tsp salt

1 heaping teaspoon skim milk powder

Melt butter, add all ingredient, and stir until bubbly and the sugar is dissolved. Turn off the heat and stir in the cereal to evenly coat. Transfer to a lined baking pan and bake at 275F-300F for 15-20 minutes. Break the crunch into smaller pieces and freeze to prepare for mix-in on churn day.