Soak, strain, whisk, freeze, blend, eat, and be happy
Raise your hand if you loved slurping the leftover milk straight from your cereal bowl when you were a kid (and if you still do). Cereal milk is perfect for drinking and stirring into your coffee, and you can also turn it into ice cream. Our cereal milk ice cream is inspired the soft serve offered at Christina Tosi’s Milk Bar in New York City. In case you didn’t know, it’s one of the treats the dessert shop is famous for. And we've figured out a way to make cereal milk ice cream without a machine.
First, soak frosted cornflakes in whole milk for 30 minutes, or overnight. The longer you let the cereal sit, the stronger the flavor. Go watch cartoons and be patient; magic is happening. Pour the mixture through a fine mesh strainer to separate the cereal from the infused milk. Reserve the milk, add heavy cream and brown sugar, and whisk. Add vanilla essence, and whisk some more. Pour the ice cream base into a gallon-sized sealable plastic bag, close and spread into a thin layer. Freeze for 8 hours, or until frozen but still soft. Bend and break the ice cream base into pieces. Place the ice cream bits into a blender, and mix until it resembles soft serve. Pour the mixture into a freezer-safe container, or a baking pan covered in plastic wrap, and freeze for 8 hours, or until completely frozen. Serve in a mason jar and coat with more cornflakes.