Happy Chinese New Year!
Celebrating the Year of the Rooster With a Playful Twist on Cereal and Milk!
Pretty cute huh?! I want one now!
So how am I celebrating Chinese New Year with cereal milk ice cream? Well good question, but wait until you see this!
*Gasp!* Not quite the box you grew up with huh? Don’t worry, the original box is still there and the recipe hasn’t changed, but for a limited time Kellogg’s Corn Flakes is introducing their special Year of the Rooster box to celebrate Chinese New Year. It’s a playful way to play with the Corn Flakes logo, and although they’re crisp and enjoyable on their own simply with a bowl of milk, I also decided to have fun with the cereal. It’s a new year, new box, so why not try a new recipe?
Cereal milk ice cream is made “famous” by Christina Tosi at Momofuku Milk Bar in New York. I’ve had it numerous times especially since many places replicate it now, but hers is arguably the original.
Cereal Milk Ice Cream
Recipe adapted from Recipe Hack
Ingredients for Caramelized Cornflakes (makes 18 oz):
- 10 oz cornflakes
- 2 oz nonfat dry milk powder
- 4 tbsp sugar
- 1/2 tsp salt
- 6.5 oz (one and a half stick) unsalted butter, melted
For Cereal Milk (approximately 1 cup):
- 4 cups whole milk
- 14 oz caramelized cornflakes
For Cereal Milk Ice Cream (makes approximately 3.5 cups):
- 1 cup heavy cream
- 1 cup cereal milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 large egg yolks
- 4 oz caramelized cornflakes, to serve
Instructions:
1. Prep the caramelized cornflakes. Preheat your oven to 275 degrees F. Crush cornflakes in a bowl. Combine milk powder, sugar, and salt in another bowl. Add melted butter to cornflakes and then add the sugar mixture and toss to combine. Spread out on two baking sheets and bake for approximately 35 minutes.
2. Prep the cereal milk. Combine 14 oz of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour. Strain with a sieve, and then through a cheesecloth, and pour into a container. Set aside.
3. In a medium pot, whisk 4 egg yolks together and pour the warm milk mixture in while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon.
4. Pour the custard through a strainer into the chilled heavy cream and stir to combine.
5. Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
6. Serve with the remaining caramelized cornflakes. It is best eaten immediately, but will keep for up to two weeks in an air tight container.
I hate wasting and there was a lot of “cereal pulp” left from making the cereal milk, so I used the pulp to make Corn Flake Pulp Coconut Almond Cookies! I also used some of the cookies for crumb topping.
Corn Flake Pulp, Coconut and Almond Cookie Ice Cream Sandwiches with Cereal Milk Ice Cream and Cereal Milk Sundaes! Don’t forget to sprinkle some of the original Kellogg’s Corn Flakes Cereal to complete your sundae and give it extra crunch!
This post is sponsored by Kellogg’s.
