It’s National Cereal Day, so I’m sharing my favorite Cereal Inspired Story and Recipe!
In 2007, shortly before I opened Kiss My Bundt Bakery in Los Angeles, I traveled around the US to find some of the best bakeries in the country. I wanted to be inspired, and I wanted to see what was activating sweet tooths in unique ways.
My best friend took me to a sweet shop called Momofuku Milk Bar, which by now is famous and even sells baking mixes at Target. But at the time, I had not only never heard of Momofuku Milk Bar, I also couldn’t pronounce it, and I certainly had never had Cereal Milk Ice Cream.
What is Cereal Milk Ice Cream? It’s exactly what is sounds like. Have you ever had a bowl of cereal, like Frosted Flakes or Cap’n Crunch, and you eat all the cereal, and then what’s left behind is that sweetened milk that tastes of the sugared cereal that was once there? Well, this is cereal milk ice cream. It’s ice cream that tastes exactly like the leftover milk in a bowl of cereal.
What I love about this confection is that the ice cream is creamy and soft, but for an extra $1, they roll the sides of the ice cream in a salted cornflake crunch, that in my best guess, is Corn Flakes cereal drizzled with sugar or honey, and some nice salt, and baked until crunchy, and then broken up into crumbly crunch.
The next time you go to New York City, you must make your way to one of the 6 bakeries, renamed Milk Bar Bakery, to get this deliciously unique ice cream.
If you can’t get to New York anytime soon, here’s a recipe to make your cereal milk ice cream in honor of National Cereal Day, March 7, 2017!