Cereal MilkTM Ice Cream – a delicious recipe with gelatin sheets, Cereal Milk, corn powder, light brown sugar, kosher salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bloom the gelatin (see page 29).
2
Warm a little bit of the cereal milk and whisk in the gelatin to dissolve.
3
Whisk in the remaining cereal milk, the corn powder, brown sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated.
4
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
5
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.
6
Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.
7
In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
8
Instead of a whisk, use a hand blender to mix the ice cream base.
48
kcal
Calories
1
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 gelatin sheets, 1 recipe Cereal Milk (page 35), 4 g freeze-dried corn powder (see page 18) (2 teaspoons), 30 g light brown sugar (2 tablespoons tightly packed), and more.
Yes, Cereal MilkTM Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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