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1
Combine 1 1/2 cups cream, sugar, and corn syrup in a saucepan.
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2
Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
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3
While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
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4
Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
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5
Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
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6
If mixture is lumpy, strain it through a sieve.
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7
Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
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8
Refrigerate the mixture uncovered until it is completely chilled (below 40u00b0).
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9
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
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10
Transfer the ice cream to a chilled mixing bowl, and fold in the cereal.
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11
Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
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12
Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
