Breakfast Trash

banner

Preparation info

  • Difficulty

    Easy

Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

At Ample Hills, we pride ourselves on making things from scratch, using as many organic ingredients as possible and creating an all-natural ice cream that doesn’t include items you can’t pronounce. Well, throw all of that out the window with this flavor. Breakfast Trash is brazenly unnatural. It’s a celebration of that guiltiest of guilty pleasures: sugar cereal. We steep Cap’n Crunch, Corn Pops, and Frosted Flakes in whole milk, pulling all the corny goodness, sugar, and 127 artificial flavors out of them. We strain out the soggy mess and then mix in Froot Loops and Fruity Pebbles, creating the most amazing breakfast-cereal-flavored ice cream you can imagine! For dessert. Where it belongs.

Ingredients

For the Cereal Ice Cream

  • 3 cups (720 ml) whole milk
  • 1 cup (40 g) Cap’n Crunch
  • ½ cup (20 g) Corn Pops
  • ½ cup (20 g) Frosted Flakes
  • ½ cup (100 g) organic cane sugar
  • ½ cup (60 g) skim milk powder
  • 1⅔ cups (400 ml) heavy cream
  • 2 egg yolks

For the Fruity Breakfast Mix-In

  • Butter for the baking sheet
  • cups (60 g) Froot Loops
  • cups (60 g) Fruity Pebbles
  • cup (40 g) skim milk powder
  • 1 tablespoon organic cane sugar
  • ½ cup (120 g) unsalted butter, melted

Method

  1. Make the cereal ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.
  2. In a large saucepan, heat the milk over medium-high heat until it starts to steam, 10 to 15 minutes. Remove the pan from the heat and stir in the cereals. Cover the pan and let the cereal steep for 20 minutes. Pour the mixture through a wire-mesh strainer into a bowl, pressing down on the cereal in the strainer to extract as much milk as possible. Don’t worry if some of the cereal “pulp” pushes through into the ice cream. That’s totally OK. Return the cereal-infused milk to the saucepan.
  3. Add the sugar and skim milk powder. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.

  4. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F (45°C), 5 to 10 minutes. Remove the pan from the heat.
  5. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup (120 ml) of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
  6. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F (75°C), 5 to 10 minutes more.
  7. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
  8. Make the fruity breakfast mix-in: Preheat the oven to 275°F (135°C). Butter a 12-by-18-inch baking sheet and line it with parchment paper.
  9. In a large bowl, crush the Froot Loops and Fruity Pebbles with your hands to about half their original size. The goal here isn’t to pulverize them into dust (though a little cereal dust is OK, as it will help bind everything together later on). Add the skim milk powder and sugar and toss to combine. Pour the butter over the cereal mix and work it together with your hands, squeezing it into clumps and then breaking it apart, almost like kneading dough.
  10. Spread the mixture evenly over the prepared baking sheet and bake for 15 to 20 minutes, until the cereal just begins to toast and turn brown. Set aside to cool completely.
  11. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  12. Transfer the ice cream to a storage container, folding in pieces of the fruity breakfast mix-in as you do. Use as much of the mix-in as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.