Cereal Milk Ice Cream
Special Tools needed: Ice Cream Maker Rubber spatula Pitcher, large measuring cup, or jar that can hold a volume of 6 cups Stand mixer (or electric hand mixer and a bowl)
Servings Prep Time
1(just kidding!) 20minutes
Cook Time Passive Time
1hour 6 hours for cooling
Servings Prep Time
1(just kidding!) 20minutes
Cook Time Passive Time
1hour 6 hours for cooling
  1. Prepare the Corn Flakes. Scatter the Corn Flakes onto a baking sheet and bake for 10 minutes at a 325 degree oven, just until they are slightly toasted.
  2. Infuse the Milk Mixture: Put the toasted cornflakes into a large measuring cup, pitcher, or jar. Pour the cream and the milk over the cornflakes. Stir and mash the mixture together. Let sit in the fridge for at least one hour (and up to 4 hours).
  3. Strain the Milk Mixture: Using a metal sieve, pour the cereal-infused milk into a clean measuring cup. Press the cornflakes to the sides of the sieve to make sure you get all the liquid. Make sure you have 3 cups of liquid. Set aside.
  4. Warm the Milk To Make Custard: In a double boiler, combine the cream, milk, and salt. While mixture heats up, prepare your eggs.
  5. Prepare the Eggs: In a mixing bowl, beat the egg yolks and sugars together until well combined and slightly frothy. Set aside.
  6. Check the Milk: You want the heated milk to have small bubbles around the edges and to begin to steam lightly. It should not be boiling.
  7. Temper the Eggs: Turn your mixer on. Take 1/3 cup of the hot milk mixture and slowly pour into the egg mixture. Mix until combined. While mixer is still on, slowly pour another 1/3 Cup of milk-mixture into the eggs. Mix until combined. Finally, add one more 1/3 Cup of the milk-mixture into the eggs. By doing this you have raised the temperature of the eggs so that when they are added into the milk mixture on the double boiler, the eggs won’t curdle. My two additional steps (creaming eggs and sugar together, and using the double boiler) will help ensure you don’t cook/scramble your eggs while you are cooking the custard
  8. Cook Custard: Take the milk and egg mixture and place it back into the top pot of your double boiler. Continuously stir the custard for about 6 minutes over medium heat, or until the custard has reached between 165-170 degrees. You can also do the spoon test, which means that mixture has gotten so thick that it will coat the back of a spoon, and when you draw a line on the back of the spoon, through the custard, the line remains.
  9. Strain the Custard: Grab a clean bowl and a fine mesh sieve/strainer. Pour the hot custard through the strainer to catch any eggs that may have cooked and curdled in the custard. Doing this means your ice cream will be smooth.
  10. Chill the Custard: Pour custard into a large bowl. Chill custard in an uncovered bowl for 1 hour, then cover with a lid or plastic wrap to prevent a skin from forming. Chill at least another 3 hours. The longer the custard cools, the thicker the custard will be when frozen in your machine. I chilled my last batch overnight.
  11. Churn Ice Cream: Churn your ice cream according to your ice-cream maker’s instructions. Remember, after about 20 minutes, your mixture may only get to be as thick soft serve or a Wendy’s Frosty. You will need to freeze the ice cream again so that it firms up. To do this, simply spoon the soft ice cream from the machine into a freezer-safe container with a lid.
  12. Freeze: Freeze the Ice Cream for at least 2 hours to ensure the ice cream is hard enough to scoop.
Recipe Notes

*I know it’s a lot of steps, but good things, like homemade ice cream, takes time.

Pro Time-Saving Tips:
Many of these steps can be done in advance in different days.

  • You can toast the cornflakes in advance and seal them in an airtight container for three days.
  • You can make your infused custard on one day, chill in the fridge for a day or two, and churn the ice cream on another day.