I haven’t really eaten sugary cereals since college because they are super not healthy for you, but I made an exception to make this ice cream. I have no regrets.
My friend had posted a picture of cereal milk ice cream that he got at some ice cream shop in Oregon and my mind so completely blown. How have I never thought of this before?? It makes so much sense because all the awesome sweetness left in the milk after eating a bowl of cereal is soooo good! I made it my mission to make this happen.
I chose to use Apple Jacks because one of the kids I work with was eating it one morning and I wanted it. I’m going to be honest, after straining the cereal milk out of the cereal, I definitely ate all the cereal that was left over. I felt like Jason Segel in Forgetting Sarah Marshall eating the cereal out of a big metal mixing bowl…because that’s exactly what I was doing…
It’s summer, it’s hot, and it’s the perfect time to make some homemade ice cream! Next time I’m thinking about using Frosted Flakes, Pops, Lucky Charms, or Cap’n Crunch because those are my favs, but I should probably finish the batch I have now before doing that. Give the recipe a try with your favorite cereals!
Cereal Milk Ice Cream
adapted from Instructables.com
(makes 1 quart)
3 cups sugary cereal (I used Apple Jacks)
1.5 cup whipping cream
1.5 cup whole milk
6 egg yolks
1/4 cup granulated sugar
pinch of salt
crushed cereal, to serve
- In a large bowl, combine cereal with whipping cream and whole milk, making sure all the cereal is submerged. Let it sit for 15-20 minutes then strain the cereal milk using a sieve.
- Pour the cereal milk into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.
- Whisk together egg yolks, sugar, and salt in a large bowl until thoroughly combined.
- Slowly pour about 1/4 of hot cream mixture into the egg yolk mixture, whisking constantly. Continue incorporating the rest of the hot cream in the same amounts, whisking thoroughly before adding more. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.
- Pour the ice cream base into a bowl and allow to cool for about 20 minutes then place in refrigerator and chill overnight.
- Pour into an ice cream maker and freeze according to the manufacturer’s directions (or use another method to freeze the ice cream).
- Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving. Top ice cream with crushed cereal.