Like the original, fruity cereal milk ice cream can be used to fill any of the pie crusts in this book or in a milkshake (fruity cereal milk blended with fruity cereal milk ice cream will change your life). We like it best straight out of the freezer, or scattered with Fruity Pebble Crunch (page 52) on top.
Recipe information
Yield
Makes about 800 G (1 quart)
Ingredients
Preparation
Step 1
Bloom the gelatin (see page 29).
Step 2
Warm a little bit of the fruity cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining fruity cereal milk, the sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated.
Step 3
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
Notes
Step 4
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
Step 5
Instead of a whisk, use a hand blender to mix the ice cream base.
