cereal milk™ ice cream

MAKES ABOUT 800 G (1 QUART) Cereal milk is made. Panna cotta, conquered. Easy, right? On to ice cream. Scoop the ice cream into your favorite pie crust (see our Cereal Milk Ice Cream Pie), sandwich it between your favorite cookies (mine is the Cornflake-Chocolate-Chip-Marshmallow Cookie), or scoop it into a bowl and decorate with your favorite breakfast cereal and jam or jelly.

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Step 1

1.Bloom the gelatin.

Step 2

2. Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, the corn powder, brown sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated.

Step 3

3. Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.