I just cannot get enough cornflakes. They are my not so secret addiction. In this recipe the toasty flakes are transformed into something cool, creamy and delicious that literally melts in your mouth. The perfect accompaniment would be a hefty spoonful of two milk jam, perhaps spiked with a generous splash of good whiskey or some single barrel bourbon.
Cornflake Ice Cream
1000 grams Cornflake Milk (recipe below)
3.8 grams low acyl gellan
150 grams sugar
3 grams fine sea salt
92 grams egg yolk (about 5 large yolks)
300 grams heavy cream
Put 500 grams of cornflake milk into a pot set over medium heat and bring it to a simmer. Remove from heat and transfer to a blender. Turn the blender on low and increase the speed until a vortex forms. Sprinkle the gellan into the vortex and then puree the mixture for 30 seconds to fully disperse and hydrate the gellan. Pour the milk into a pyrex baking dish to cool at room temperature for 10 minutes. Refrigerate uncovered until completely chilled, about 30 minutes. It will form a firm block. Use a chef's knife to dice the milk gel into small pieces. Reserve in a covered container in the refrigerator.
Preheat a circulating water bath to 82.5°C
Put the sugar, salt and egg yolks into a clean blender and puree on high until they become light yellow in color and smooth in texture. Turn off the blender. Mix the cream and the remaining 500 grams cornflake milk together and pour them into the blender. Puree on low for 10-15 seconds to fully blend the egg and milk mixtures. Pour the base into a vacuum bag and seal. Cook in the circulating water bath for 30 minutes. Remove the ice cream base from the water bath and cut the bag open. Pour the ice cream base into a blender and turn it on low. Add the diced cornflake milk to the blender and then increase the speed to medium high. Puree the mixture until it is completely smooth. Pour the ice cream base into a metal bowl set over an ice bath and cool completely, stirring occasionally and replenishing the ice if needed, about 30 minutes. Freeze in an ice cream maker according to the manufacturer's directions.
250 grams cornflakes
1500 grams milk
Preheat the oven to 350°F.
Put the cornflakes onto a baking sheet and toast for them for 20 minutes until they are dark brown but not burnt. Let them cool at room temperature until they are completely cool to the touch, about 20 minutes. Pour the milk into a large bowl and add the cooled cornflakes. Stir the cornflakes so they are fully combined with the milk. Cover the bowl and refrigerate for 15 minutes to let the flavor to infuse. Strain the milk through a fine meshed sieve, pressing on the soggy flakes to exude as much milk as possible. Discard the soggy flakes and reserve the milk. It should yield 1000 grams of cornflake milk. Add a little fresh milk if it doesn't make enough.