Honey Nut Cheerios Ice Cream

Directions

1. 1For the ice cream, mix the cream and milk and add the cereal. Allow to sit for about an hour, stirring occasionally. Strain. Heat the milk until just steaming and remove from heat. Whisk in the sugar, milk powder, and salt.
2. 2Allow to cool fully in the fridge overnight.
3. 3For the brittle, mix the sugar, water, and syrup in a small pot and cook on medium/high until it reaches a temperature of 280F ("soft crack" stage; use a candy thermometer). During this time, don't stir it, just swirl the pot once in awhile to combine everything.
4. 4Pour out the Cheerios in an even layer on a large sheet pan that is covered with a piece of parchment paper and lightly buttered. Flatten them all out as best you can.
5. 5Very lightly and carefully (it's hot!) drizzle the sugar mixture over the Cheerios to eventually cover them all. Do this very slowly or you may mess up your nicely organized single layer of Cheerios.
6. 6Allow to cool about an hour.
7. 7Give the cooled ice cream base a quick and vigorous whisk, then pour into ice cream maker. Churn according to manufacturers instructions. Chill further in the freezer to harden.
8. 8Break up the Cheerio brittle. Scoop some of your ice cream into a bowl and serve with the brittle.
9. 9NOTE FOR VEGETARIANS: The gelatin in this recipe is used as a binder. The recipe will work just fine without it, but it will become icy and hard in the freezer after about a week. The gelatin increases stability and shelf life.