Cereal Milk Ice Cream

So you know the milk that is left over after you've eaten cereal?  That's the flavor.

Growing up the law of the land was that cereals could contain up to, but no more than, 10 grams of sugar. 

As with many things from childhood, it's much easier to appreciate these things 15 years or so down the line.  So I still abide by the 10 gram rule but it's on my own accord now. 

Anyway, the base of this ice cream came from Jeni's Splendid Ice Creams.  Her ice creams are delicious and you can make them at home if you buy her book.

I think I may try this with some other cereals too:  Cinnamon Toast Crunch or Cocoa Puffs come to mind.

Cereal Milk Ice Cream
(makes about a quart)

Ingredients
2 cups whole milk
1 Tablespoon + 1 teaspoon corn starch

1 1/2 oz (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cup heavy cream
2 Tablespoons light corn syrup
2/3 cup sugar
1 1/2 oz Froot Loops


Directions
In a small bowl, whisk corn starch with 2 tablespoons of the milk.  In a medium bowl (I used a 3 quart), mix the cream cheese and salt until smooth.  Fill a large bowl with ice and water.

In large saucepan (preferably 4 quart but I used a 3 quart), combine the remaining whole milk, heavy cream, corn syrup and sugar.  Bring it to a rolling boil over medium-high heat and let boil for 4 minutes.  Be careful it doesn't bubble over! 

Remove it from the heat and dump in the Froot Loops.  Let steep for 10 minutes.  Strain the Froot Loops through a sieve, pressing the back to squeeze out all the flavor.  Return the milk mixture to the saucepan and whisk in the corn starch slurry.  Reheat it back to a boil over medium-high heat and allow it to boil for about a minute.  Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese, whisking until smooth.  Transfer the mixture into a 1-gallon Ziploc bag, seal it up and submerge it in the ice bath.  Add more ice if necessary and let it cool down for about 30 minutes.

Set up your ice cream maker, start spinning the canister and then cut a small hole on one of the corners to pour the ice cream in.  Mine took about 20 minutes, but let it run until the ice cream is thick and creamy then quickly pack it into freezer safe containers.  Press parchment paper on the top of the ice cream, before putting on the lid, in order to seal out all air.  Freeze until firm - about 4 hours.

P.S.  I dislike how Froot is not spelled Fruit.