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Prep 15min
Total12hr20min
Servings2
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Ingredients
Ice Cream
1
quart cream
1
quart milk
8
cups Cheerios™ cereal
1 3/4
cups sugar
2
packages milk powder (about 180g)
1/2
teaspoon gelatin
Cereal Brittle
2
cups sugar
2
cups cereal
1
cup water
2
tablespoons light corn syrup
1/4
teaspoon salt
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Steps
1
For 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. Allow to cool fully in the fridge overnight.
2
For the brittle, mix the sugar, water, and syrup in a small pot and cook on medium/high until it reaches a temperature of 280°F (soft crack stage; use a candy thermometer). During this time, don't stir it, just swirl the pot once in awhile to combine everything.
3
Pour 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.
4
Very 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™. Allow to cool about an hour.
5
Give 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.
6
Break up the Cheerio™ brittle. Scoop some of your ice cream into a bowl and serve with the brittle.
7
NOTE 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.
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No nutrition information available for this recipe
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