Cereal Milk Ice Cream

cereal-ice-cream8.jpg

Alternative Blog Post Title #1: Christmas Cereal Milk Ice Cream That I Meant To Post Around Christmas

There was a tradition in my childhood home where each of us six kids got to pick out our favorite cereal for Christmas morning. You have to understand this was quite the treat as our usual breakfast fare was one giant bag of cheap mostly-healthy cereal like Cheerios (or rather "Honey Circles" or whatever name off-brand companies give them). So this one day a year, we got to gorge on Reese's Puffs or Lucky Charms or Fruity Pebbles or Cookie Crisps. And it was heaven.

I have fond memories of getting a box of Reese's Puffs all to myself so I could pour a bowl of cereal, eat until all that was left was chocolate and peanut butter flavored milk, and then pour a little more cereal so I could enjoy the crispness yet again in my deliciously flavored milk. That was the taste of Christmas morning.

So I meant to create this recipe around Christmas time to reminisce about the good ole days of Christmases at home, but, ya know, Christmas time is Christmas time and it gets insane and that never happened. But it's a good thing cereal milk is a year round flavor.

cereal-ice-cream.jpg

Alternative Blog Post Title #2: CEREAL MARSHMALLOWS IN EVERYTHING!

I bought three pounds of dehydrated cereal marshmallows for ice cream making. Shipping would not have been worth it otherwise and I figured that I could use quite a bit for ice cream. As it turns out, I've used less than two cups of marshmallows for the three different batches of cereal milk ice cream I've made.

Since these babies are delicious, I can't just possibly let them waste away in my cupboard so I'm using them in EVERYTHING! The few times I have shared these marshmallow strewn treats, I've had kids marvel at how long it must have taken me to pick out the marshmallows in my cereal and adults have wondered how it's a rice krispie treat but has marshmallows in it? Do they make rice krispies with marshmallows now? I like to lie to kids, so of course I tell them it took me a whole afternoon to pick out the marshmallows for their benefit and the adults look at me in amazement when I tell them I have three pounds of cereal marshmallows chillin' in my cupboard.

I have big plans for the future of these marshmallows. I'm thinking brownies and cakes and cookies and trail mix for non-healthy folk like myself. If you have any ideas, feel free to send them my way.

cereal-ice-cream3.jpg

Alternative Blog Post Title #3: Bethany Wonka and the Cereal Factory

I love this ice cream very much so I wanted to go a little bit crazy with the extras. I did lots of thinking and brainstorming about the subject and decided to make a bowl made out of Cocoa Pebble Treats and throw on a slew of dehydrated cereal marshmallows. But now my mind won't turn away from cereal ice cream. I keep thinking of more flavors to try and more add-ins to throw in and tacos and bowls and sandwiches I could make out of different kinds of cereals.

Would it be too niched to just make ice cream made with cereals? It could be like a cute little breakfast diner except all I serve is cereal-themed ice cream. And hey! I could serve it for breakfast! I mean, if people can call fried dough filled with 90% sugar jellies and call it "breakfast," why can't I call ice cream made mostly out of milk and cereal "breakfast"? I could start a revolution. Seriously. Who's with me?

cereal-ice-cream7.jpg

Cereal Milk Ice Cream

Ingredients

1 3/4 cups heavy cream
1 3/4 cups whole milk
1/4 cup skim milk powder*
1/4 tsp salt
2 cups cereal (I used Cocoa Puffs)
1/2 cup sugar, split
5 egg yolks

Instructions

In a medium saucepan, use an immersion blender or whisk to combine cream, milk, and skim milk powder. Add salt, cereal, and 1/4 cup of sugar and place over medium heat. When mixture approaches a simmer and begins to steam, remove the pan from the heat and place a lid on top.

Let steep for 30 minutes.

In the meantime, prepare an ice bath large enough to hold and cool a 2 quart bowl. Place your 2-quart bowl in the freezer.

In a medium heatproof bowl, whisk together the egg yolks and remaining 1/4 cup of sugar. Set aside.

Once your cream and cereal mixture has finished steeping, place a mesh strainer over a 2 quart saucepan. Strain the mixture over the strainer into the pan and use a spatula to press the cream out of as much cereal as you can (don't worry about getting some cereal solids in the base, as you will strain again). Put the pan over medium-high heat and stir occasionally. Once the cream mixture approaches a bare simmer, remove it from the heat.

While whisking the egg yolks constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into your prepared yolks. Repeat at least two more times with 1/2 cup scoops of cream, whisking until fully incorporated. Use a rubber spatula to stir the cream mixture in the saucepan as you slowly pour the egg mixture into the pan.

Return the saucepan to medium heat and while stirring constantly, cook the mixture for about 2 minutes longer or until it coats the back of your spatula and your finger creates a clear path when you run your finger across it.

Take your 2-quart bowl out of the freezer. Strain the base through a clean mesh strainer into your bowl and set the bowl in your ice bath. Use a clean spatula to stir the base occasionally until it is completely cooled.

Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or preferably overnight.

When you are ready to churn your ice cream, place an empty container into the freezer. Churn your ice cream in the ice cream machine according to the machine's instructions.

Once the ice cream is frozen and ready, scoop the ice cream into your pre-frozen container and cover with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freeze for at least 5 hours.

Set out the ice cream 5 minutes before service. Serve plain, atop a Rice Krispie Treat, or top with cereal.

Notes

  • I find that Carnation milk powder works perfectly, unlike some other off-brand milk powder. You will get the best results if you combine the powder with your cream and milk with an immersion blender. If you do not have one, try whisking vigorously until smooth. If you still have chunks of powder, throw the mixture into a blender and blend until smooth. Any chunks of powder remaining will result in patches of graininess.
  • I made the cereal bowl with my favorite Rice Krispie Treat recipe, substituting Cocoa Pebbles for Rice Krispies. Once it was all mixed together, I put about 1 cup of the mixture into butter greased cereal bowls and pressed firmly into the bowl using parchment paper (putting the remaining mixture into a 9x9 pan). Press firmly to make sure there aren't too many holes for melted ice cream to escape from. Before scooping my ice cream, I put the Cocoa Pebble Treat bowls into the freezer for a minute so they would keep the ice cream cool and not give way when scoops of ice cream are placed inside. Also note that while the pictures of the Cocoa Pebble Treat on top of a hot pink napkin looks cute, it stuck to the napkin TERRIBLY. So don't do it. :D
  • You can find dehydrated cereal marshmallows on Amazon and some online candy seller websites! Feel free to add the marshmallows into the ice cream right after it's finished churning. It tastes amazing and gives you that slightly soggy marshmallow you're used to eating in your cereal. However, if left in the ice cream for too long (2+ days), it starts to break down and gets a grainy sugar texture that isn't so awesome. So if you're going to eat every last bit of this ice cream within 2 days, go for it! If not, I'd save them as a topping.