I used the basic Ben & Jerry's vanilla recipe, which I infused with cornflakes by roughly following the instructions from Christina Tosi's cornflake panna cotta and then spiked it with a little bourbon at the end. The results were unbelievably good.
Secret Breakfast Ice Cream
Ingredients
- 6 cups Kellogg's Corn Flakes
- 3 cups whipping cream
- 1.5 cups whole milk
- 2 large eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 Tbsp bourbon
- Preheat oven to 300-F. Bake corn flakes in the oven for about 12 minutes or so.
- Remove about 1/2 cup of toasted cornflakes and reserve for later. Put remaining cornflakes in a bowl with the milk and cream and let steep for about 45 minutes.
- Strain the milk/cream mixture into another bowl. Press the cereal to extract as much liquid as possible. Ideally, you want about 3 cups of liquid in total
- In another bowl, beat the eggs with an electric mixer for about 1-2 minutes, until they're nice and fluffy.
- Add the sugar gradually while continuing to beat the eggs. Beat the eggs and sugar together for about another minute.
- Add the milk and cream and beat until blended.
- Pour the mixture into an ice cream machine and follow the machine's directions.
- About two minutes before the ice cream is done, add the bourbon.
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- Toss in the leftover toasted cornflakes to taste just before removing ice cream from the machine.
- Either serve immediately or else place ice cream in the freezer for a few minutes to firm up more.
I read about this ice cream on the internet, I do not live in San Francisco and have never tried it but I was very intrigued and happy to find your recipe! I made it last week for a party. I tweaked your recipe a bit as I did not want to go buy pasteurized eggs for this, so I used the typical egg-based steps to heat this. After straining the corn flakes and cream I heated the mixture on the stove to steaming (but not boiling), tempered the eggs+sugar, and then heated it all back up to steaming. With this step, the base has to cool overnight in the fridge. For the bourbon, I ended up with Wild Turkey American Honey - my fiancé likes regular Wild Turkey so I figured with that, at least the leftover would get used up. I think the honey style was a great choice.
ReplyDeleteI didn't end up with quite 3 cups of liquid, even though I resorted to wrapping it up in cheesecloth and squeezing it to get every drop I could. It tasted great so I think it was close enough!
We served it a day after making, so I would also leave the cornflakes out next time and just reserve some in a baggie to use as topping if desired.
Hey,
ReplyDeleteGlad you liked it and great suggestions! I've never tried the American Honey version of Wild Turkey, but it sounds intriguing. Also, I think cornflakes as a topping would be tasty (and very crunchy)!
ali