Course Only Video
Related CoursesThe Whole Scoop
In a bit of a salute to the most amazing soft serve I had recently in Las Vegas from the very famous Christina Tosi, may I present my version of her Cereal Milk Ice cream.
You can use any kind of cereal your kids love for this idea. Just
watch the baking time for the cereal though as some cereals
will bake faster than others. The purpose of baking the cereal is
to increase the flavour. We did try fruit loops, but not good and certainly not pretty!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams Crunchy Nut Cornflakes (yes the bought kind)
- 500 Grams cold whole milk
- 30 Grams light brown sugar
- Good Pinches Pink Salt Flakes BUY
- 40 Grams Caramelised Milk Powder Recipe
- 50 Grams Pure Maple Syrup
- 500 Grams Cream BUY
Place the cereal onto a lined tray and into a cold oven set to 150°C for exactly 15 minutes.
Remove and tip into the cold milk, stirring well. Allow to infuse for at least 20 minutes.
Strain, but don’t push any solids through the sieve. Discard solids.
Place 200g of the Cereal Milk into the Thermomix bowl and warm 5 min/80°C/speed 1.
Add the rest of the ingredients and stir to combine. Allow to age overnight in the fridge if possible.
Churn using manufacturer instructions.
Thermomix Method; Freeze in a container you can easily remove the contents from, I used a plastic container with a lid as you need to cover the mixture while it freezes.
When ready to serve, chop into pieces. Put about half of them into the Thermomix bowl and blend 10 sec/speed 8. Add the rest and keep blending for 1 min/speed 8, using the official spatula to help mix.
Insert the Butterfly and whip 20 sec/Butterfly/speed 4 if you are going for a soft serve result.
Serve immediately in cones or cups with some cereal or sprinkles on top.
This recipe can be seen if you sign up for the related course. Join the course to get access!