Momofuku’s Cereal Milk Ice Cream [recipe]

Ever since my visit to Momofuku Milk Bar a few years ago, I haven’t stopped thinking about that amazing cereal milk soft-serve. Recently I saw on Instagram that they started selling bottles of cereal milk, got me craving some delicious cereal milk ice cream SO badly. It’s genius, really! Any cereal lover will tell you that the best part of eating cereal is the cereal milk. You gotta eat all the cereal first and then wait to drink all that sweetened goodness at the end. It is so delicious and there’s something nostalgic about it even though to this day I still wait to drink the cereal milk at the very end.

Thanks to Christina Tosi, the mastermind and the owner of Milk Bar, for releasing the cereal milk ice cream recipe. It’s probably one of my favorite ice cream that I’ve ever made, it’s up there with salted caramel ice cream.

Momofuku’s Cereal Milk Ice Cream

Recipe from Christina Tosi

Note: I did not use the freeze dried corn powder and it still turned out DELICIOUS! I’m sure with its addition, the corn flavor will be more concentrated. Also, I used corn syrup instead of liquid glucose. It’s not the same thing but it’s close and worked fine.

INGREDIENTS

For the cereal milk:

100g (3½oz) cornflakes
900ml (3 cups) cold milk
30g (1¼oz) light-brown sugar

For the ice cream:

1½ gelatine leaves or ¾ tsp powdered gelatine
2 tsp freeze-dried sweetcorn powder (optional)
30g (1¼oz) light-brown sugar
20g (¾oz) milk powder
2 tbsp liquid glucose

DIRECTIONS

Preheat the oven to 300°F. Spread the cornflakes on a parchment-lined baking-tray and bake for 15 minutes until lightly toasted. Cool completely before transferring to large bowl. Add milk to cornflakes and stir vigorously. Steep for 20 minutes at room temperature.
Strain the mixture through a fine-mesh sieve into a medium bowl. Using the back of a ladle or your hand and wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve. Whisk the brown sugar and ¼ tsp salt into the milk until fully dissolved.
Taste the cereal milk and adjust the sweetness to your liking. This will keep in a covered container in the fridge for up to a week.
To make it into ice cream, soak the gelatine in cold water for two minutes, until it is soft but not falling apart. Gently squeeze it to remove excess water. Warm a bit of the cereal milk and whisk in the gelatine. Whisk in the remaining cereal milk, sweetcorn powder (if using), brown sugar, ¼ tsp salt, milk powder and glucose until fully dissolved and incorporated. Pour the mixture through a fine-mesh sieve into your ice-cream machine and freeze according to the manufacturer’s instructions. It is best served immediately, but it will keep in an airtight container in the freezer for up to two weeks.