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. I’m warning you now, Crunchy Nut Cereal milk may show up in several places soon. It is that good.
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.
Gelatin sheets, no matter the grade have the same amount of gelling property in them. So 2 sheets of either gold, silver, titanium, will all work.
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- 100 Grams Crunchy Nut Cornflakes (yes the bought kind)
- 1 Litre cold whole milk
- 30 Grams light brown sugar
- Good pinch Pink Salt Flakes BUY
- 2 gelatin sheets
- Water to bloom gelatin
- 40 Grams full cream milk powder
- 50 Grams Pure Maple Syrup
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, squeezing out the cereal by hand, 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.
Meanwhile bloom the gelatin.
Squeeze excess water from the gelatin and add to the Thermomix bowl with the rest of the ingredients except remaining milk, blend 20 sec/speed 6 until fully dissolved.
Add the rest of the Cereal Milk and stir to combine.
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.
Serve immediately in cones or cups with some cereal or sprinkles on top.