This recipe is inspired by the famous cereal milk soft serve from Momofuku Milk Bar, which I translated into ice cream using a formula loosely based off <strong><a href="http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=0">The New York Times' Master Ice Cream Recipe</a></strong>. <br /> <br />It's a bit milkier and icier than a typically creamy ice cream, since it has lower butterfat and fewer egg yolks. I was trying it emulate the less-rich flavor that comes with soft serve, without a soft serve machine. This way, the subtle flavor of the cereal milk comes through loud and clear. And the crunchy cornflake brittle helps keep things interesting.

Share: