Lucy Schaeffer/Stewart Tabori & Chang
Makes 1 quart
For the Cereal Ice Cream:
3 cups whole milk
1 cup Cap’n Crunch
½ cup Corn Pops
½ cup Frosted Flakes
½ cup organic cane sugar
½ cup skim milk powder
1⅔ cups heavy cream
2 egg yolks
For the Fruity Breakfast Mix-In:
Butter for the baking sheet
1½ cups Froot Loops
1½ cups Fruity Pebbles
⅓ cup skim milk powder
1 tbsp. organic cane sugar
½ cup unsalted butter, melted
1. Make the cereal ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.
2. In a large saucepan, heat the milk over medium-high heat until it starts to steam, 10 to 15 minutes. Remove the pan from the heat and stir in the cereals. Cover the pan and let the cereal steep for 20 minutes. Pour the mixture through a wire-mesh strainer into a bowl, pressing down on the cereal in the strainer to extract as much milk as possible. Don’t worry if some of the cereal “pulp” pushes through into the ice cream. That’s totally OK. Return the cereal-infused milk to the saucepan.
3. Add the sugar and skim milk powder. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
4. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110ºF, 5 to 10 minutes. Remove the pan from the heat.
5. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
6. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165ºF, 5 to 10 minutes more.
7. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
8. Make the fruity breakfast mix-in: Preheat the oven to 275ºF. Butter a 12-by-18-inch baking sheet and line it with parchment paper.
9. In a large bowl, crush the Froot Loops and Fruity Pebbles with your hands to about half their original size. The goal here isn’t to pulverize them into dust (though a little cereal dust is OK, as it will help bind everything together later on). Add the skim milk powder and sugar and toss to combine. Pour the butter over the cereal mix and work it together with your hands, squeezing it into clumps and then breaking it apart, almost like kneading dough.
10. Spread the mixture evenly over the prepared baking sheet and bake for 15 to 20 minutes, until the cereal just begins to toast and turn brown. Set aside to cool completely.
11. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
12. Transfer the ice cream to a storage container, folding in pieces of the fruity breakfast mix-in as you do. Use as much of the mix-in as you want; you won’t necessarily need the whole batch.
13. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
Excerpted from Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop, Stewart Tabori & Chang © 2014