And, much like eating breakfast makes you smarter, making breakfast cereal ice cream without a recipe has taught me that I should stick to following recipes. For my second attempt at recipe-less ice cream, it’s not bad. But, it’s not as sweet as I would have liked and a little too icy.
That said, it makes for some beautiful pictures.
A box of fruit loops
1 and a half cups Heavy Cream
2 cups Milk (or so)
6 Egg Yolks (or so)
A pinch of Salt
2. Put bowl with heavy cream in an ice bath.
3. Whisk the egg yolks. I started with six, but they were tiny organic eggs that I was guilted into buying by a dude at the grocery store, and it didn’t look like enough so I added two more (for a total of eight).
4. Strain the cereal out of the milk. Put the milk in a saucepan. Add another bit of cereal and about another half a cup of milk. Heat over low heat.
5. When the milk is warm, pour about half of it into the eggs, whisking as you pour.
6. Pour the egg mixture back into the saucepan and put back on low heat for about 6 minutes, stirring so that you scrape the bottom the whole time.
7. Pour the milk and egg mixture through a sieve into the heavy cream. Add a pinch of salt and let cool (in the fridge).
8. Freeze according to the instructions of your ice cream maker. You can stir in some more Fruit Loops at the end of churning, but I don’t recommend it, as they get soggy.
9. Eat! I had mine at work for a co-worker’s birthday.
Because when a co-worker sends out an e-mail defining your last name as:
1. improved upon dramatically
2. raised up above normal levels
3. raised to a higher intellectual, spiritual, or just plain badass level
they earn themselves all the birthday ice cream in the world.