We get our milk delivered to us every Monday afternoon. I know what you’re thinking, wow, she’s so 1950’s! But in reality, it’s more of a lazy thing. Always having fresh milk in the house makes me feel like I’m somewhat keeping this family together. Heck, we might not always have clean underwear in the drawers, but there’s ice cold milk in the fridge!
So a few days ago I found myself with an excess of milk. Around 3 gallons, going nowhere but south. So what does one do when faced with sour milk on the horizon? She makes ice cream, that’s what!
It’s no secret that I love my ice cream maker, and most my favorite flavors are found throughout the pages of The Perfect Scoop
and Jeni’s Splendid Ice Creams. I make ice cream maybe once a month, and rarely stray from these pages. Except when I get inspired.
A few weeks ago, I took Casey out to dinner to a hot little joint in town called Cerulean. At the time, Indy was having an event called Devour Downtown, where you could could dine very affordably at some of the city’s best restaurants. So while at Cerulean, we noshed on stuff like pork belly, fried chicken and jam, fancy root veggies, and strawberry jalapeno sorbet (if my memory serves me right).
…And one of the desserts was called: Cereal Milk Ice Cream.
*YES I HAD TO TRY THIS* *YES I WAS SOMEDAY GOING TO STEAL THIS IDEA*
Given that I’m the adventurous type and had an excess of milk on hand, and incidentally was hosting a little gathering of friends for dinner last night, it was the perfect opportunity to play in the kitchen at the expense of my community.
So I picked up two cereals with strong flavors, Froot Loops (hey mom, that’s spelled wrong, mentioned Piper), and Cap’n Crunch’s Peanut Butter Crunch.
The gist of how to make cereal milk ice cream is super easy, almost a no-brainer.
You need two things (if you’re doing it my way):
1. an ice cream maker.
2. a go-to vanilla ice cream recipe.
Basically, all I did was soak the cereal in the milk and cream for a couple hours (in the refrigerator), so the milk would take on the flavor of the cereal.
Then, I drained the milk and discarded the soggy cereal (much to Gage’s dismay, I really should have just let him eat it for dinner, because he was totally willing).
Next up, I assembled the ice cream per vanilla recipe (omitting any additional vanilla or bean that might be called for).
Cereal milk ice cream:
It’s worth noting that my recipe called for 1 cup cream, 2 cups milk, for a total of 3 cups of liquid. I knew the cereal would act as a sponge, so I soaked around 2 cups cream, 2.5 cups milk in the cereal (about 1/2 a box) and ended up with a little over 3 cups of liquid total.
So what’s verdict? Were they impressed, or did I make them gag?
Admittedly, I was somewhat hesitant to serve this, and even had a back up plate of Girl Scout Cookies ready and waiting.
Funny side story: when I was ordering the cookies from a friend, I asked Michael what cookie flavor he wanted. His response: You know, a few boxes of his favorites, what are they called? Nut Jobs or something?
NUT JOBS! I DIE! Yeah, he meant Tagalongs (which isn’t much of a better name if we’re being honest).
Ok, back to the friends.
At first, I made them guess the flavor. I heard a lot of “it’s a familiar taste, I just can’t place it” type guesses. And finally, my friend Nathan hit the nail on the head with both flavors. FROOT LOOPS and CAPT’N CRUNCH!
Overall, they dug it. Ate it up like toddlers at a play date, if I do say so myself.
So back to the store I go, I’m a cereal milk ice cream making addict and I have no shame.
Next up? Lucky charms and Cinnamon Toast Crunch. I’ll save you a bowl…