A recipe that pays homage to Christina Tosi, the extraordinary pastry chef at Momofuku restaurant in New York.
POUR THE CEREAL INTO A BOWL WITH THE MILK. Stir well and let the cereal soak up the milk (as if you were one of my teenagers who doesn’t finish his breakfast and doesn’t clear his plate away either!).
ADD THE SUGAR, THEN TRANSFER EVERYTHING TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE.
AS SOON AS THE ICE CREAM IS SET SERVE IT WITH SOME CRUNCHY CEREAL AND THE CHOCOLATE SAUCE FROM PAGE 221.
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