We came up with this ice cream during a recent trip to Naples, Florida. I was going through (heck I still am) a shredded wheat phase. It is a riff off of our cornflakes ice cream and to be honest is even tastier.
Shredded Wheat Ice Cream
1000 grams Shredded Wheat Milk
3.8 grams low acyl gellan
150 grams sugar
3 grams salt
92 grams egg yolk
300 grams heavy cream
Put 500 grams of shredded wheat milk into a pot and bring the milk to a simmer and then put it into 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 thirty seconds to fully disperse and hydrate the gellan. Pour the milk into a pyrex dish to cool. When the milk is chilled it will be a firm block. Use a knife to cut the milk into small pieces. Reserve.
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. Mix the cream and the remaining shredded wheat milk together and then pour that into the blender. Puree on low to mix the egg mixture and the milk mixture. Pour the base into a vacuum bag and seal. Cook the base in a water bath at 82.5°C for thirty minutes. Remove the ice cream base from the water bath and cut the bag open. Pour the ice cream base into a blender and puree on low. Put the reserved gelled shredded wheat milk into the blender and increase the speed to medium high. Puree the mixture until it is completely smooth. Pour the ice cream base into a bowl set over an ice bath and cool completely. Freeze in an ice cream maker.
Shredded wheat praline is a great way to top this delicous ice cream. Just substitute broken shredded wheat for the pretzels in our pretzel praline recipe.
Shredded Wheat Milk
250 grams Shredded Wheat
1500 grams milk
Pre-heat the oven to 350°F. Put the shredded wheat onto a baking sheet and cook for them for twenty minutes until they are dark brown. Let the shredded wheat cool. Put the milk into a large bowl and add the cooled shredded wheat. Stir the shredded wheat so that it is fully combined with the milk. Refrigerate the milk for 15 minutes to allow the flavor to infuse. Strain the milk through a fine meshed strainer, pressing on the soggy cereal to exude as much milk as possible. Discard the soggy shredded wheat and reserve the milk. It should yield 1000 grams of shredded wheat milk, if not add enough milk to reach 1000 grams.