Silky smooth, creamy, milky, and tastes like the cornflakes-soaked milk at the bottom of your cereal bowl - this Cereal Milk Ice Cream is one of my all-time favorite summer-time treats!
Preheat oven to 300°F/150°C. Spread the 2 ½ cups of cornflakes on a baking tray and toast it in the preheated oven for about 10 - 15 minutes. The cornflakes should become slightly darker in color.
Once cornflakes are toasted, remove from the oven and transfer into a large saucepan or bowl.
Pour the 3 cups of full cream milk over the cornflakes. Mix to combine and let it to sit in the fridge for about 3 hours until the cornflakes are fully soaked and the milk is fully infused with the flavor. You can refrigerate it overnight as well.
To make the custard, strain the cornflakes milk through a sieve. Press down on the cornflakes to extract as much of the milk as possible. Mix the cereal milk and then measure out 2 cups of it and set aside. If there's any cereal milk remaining, you can use it to make amazing hot/ice chocolate for kids (or yourself of course!).
Place the 4 egg yolks, 2 tbsp corn syrup, ¾ cup of sugar and ½ tsp salt in the saucepan and whisk to create a smooth, creamy paste.
Whisk the 2 cups of cereal milk into the egg-sugar mix. Add the 1 cup of whipping cream and whisk well to combine.
Heat the saucepan over medium heat, while stirring the milk mixture frequently. Heat the custard until it registers at 165 - 170°F (I heat it to 166°F). If you don’t have a thermometer, then you can heat the milk mixture until it's steaming, but NOT boiling.
Remove from the heat and let it cool down. Whisk occasionally to prevent a skin from forming on top. Once cooled down, let it to chill in the fridge for about 2 - 4 hours, or even overnight.