We started with our Cornflake Ice Cream. We have evolved our processes over time. Now we toast our cereal in a lower oven for a longer period of time. For the Corn Pops we roasted them for 2 hours at 250°F. They became darker and the sugar coating slowly caramelized.The flours in the cereal take on nutty notes and overall flavor deepens. This it has us asking, again, why aren't more cereals slow roasted? And since they are not, why don't we just do it ourselves? Those thoughts start us down another path, which we will make time to engage at a later date.
After we slowly toasted the cereal we proceeded with the Cornflakes recipe, substituting one cereal for another. The result was a smooth, creamy, decadent Corn Pops ice cream. It was slightly sweeter than the ice cream made with the cornflakes. Aki immediately added a sprinkling of Corn Pops on top of the ice cream, before consuming her bowl. In retrospect we should have toasted additional Corn Pops to use as a garnish. We will for the next scoops.
We came away with a few thoughts on where to take roasted Corn Pops and the flavor they present: Corn Pops Pastry Cream, Corn Pops Cake, Corn Pops Biscuits, Corn Pops Crepes, Corn Pops Pudding, Corn Pops Polenta, Spicy Corn Pop "nuts"
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March 28, 2009
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