MAKES about 1 quart
ADAPTED from Christina Tosi’s Momofuku Milk Bar but also available from ABC
INGREDIENTS FOR CEREAL MILK: 100 g cornflakes (2 ¾ cups), 880 g cold milk (4 cups), 30 g light brown sugar (2 tablespoons tightly packed), 1 g kosher salt (¼ teaspoon)
INGREDIENTS FOR ICE CREAM: 1 1/2 gelatin sheets (3/4 teaspoon of powdered gelatin), 1 recipe Cereal Milk, 30 g light brown sugar (2 tablespoons tightly packed), 1 g kosher salt (1/4 teaspoon), 20 g milk powder (1/4 cup), 25 g corn syrup (1 tablespoon)
DIRECTIONS FOR CEREAL MILK: Heat the oven to 300°F. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
Whisk the brown sugar and salt into the milk until fully dissolved.
DIRECTIONS FOR ICE CREAM: Bloom the gelatin. Sprinkle powdered gelatin over two tablespoons of cold water. Wait 3-5 minutes until completely softened. To bloom sheet gelatin, please refer to the book or the ABC link.
Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, the brown sugar, salt, and corn syrup until everything is fully dissolved and incorporated.
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
NOTES: I omitted the corn powder and milk powder. I may use milk powder in the future, because the ice cream was not creamy at all and hence the ice milk description. But I’m not sure what the corn powder does beside punch up the corn flavor. The folks were fairly pleased to have it for Christmas dessert, and both my sister and mom noted a pecan flavor.