Chocolate Cereal Ice Cream Part Deux

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Chocolate Cereal Ice Cream

I made a fruit version of the Saturday morning cereal milk ice cream, and just couldn’t help myself. I had to make a chocolate version. A chocolate cereal ice cream. So right now I have about 6 boxes of cereal in my kitchen. I’m not complaining. Cereal is the best late night snack, hands down. Unless you’re on something. Then anything is the best late night snack for you at that point. Even split pea soup.

hmm. Chocolate crunchy cereal, in cold milk at midnight? Now that’s a snack I can go for.

 Mix it in with an ice cream that has a cereal-flavored milky base? I’m good for the summer.   Oh PS, we are giving away a very special baking ingredients gift basket by Rodelle. You can enter at the end of this post.

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Ingredients for Chocolate Cereal Ice Cream

3 cups cereal

1 vanilla bean

2 cups whole milk (to make a minimum of 1  cup after cooking)

6 egg yolks

1  1/2 cups heavy cream

A variety of chocolate sugar cereals

    Begin making your chocolate cereal ice cream by placing ice cream bowl for your ice cream maker in the freezer. For the KitchenAid ice cream maker attachment bowl, place in freezer for about 15 hours ahead of time.   Combine the 3 cups of cereal with vanilla bean and 2 cups of milk into a sauce pan.  I used Cocoa Pebbles and Reese’s Puffs for a chocolate and peanut butter combination. Heat on medium low until cereal becomes very soggy and has soaked up much of the milk. Be careful not to over cook milk on bottom of pan by stirring frequently. The mixture should be thick and almost custard-like.   Remove from stove and push through strainer into a bowl.  Press on cereal in strainer to get as much liquid out as possible. You should have a minimum of 1 cup once strained. More is okay.   While still warm, but not scalding hot, slowly spoon strained milk into egg yolks, whisking in between. Careful not to cook (scramble) the eggs, so add a little hot milk at a time and whisk quickly.   Tip: If milk mixture is not very warm after straining, reheat on stove before mixing into (known as tempering) eggs. Once fully incorporated, return to stove and heat on medium, stirring constantly. Once mixture becomes a thick custard that sticks to your spatula, remove from heat.   The next step for your chocolate cereal ice cream is to set up a bowl on top of another bowl of ice water. Pour cold, heavy cream into the top bowl. Strain the cooked custard into the bowl of the heavy cream to remove any lumps.   Stir cream and custard together. Pour into ice cream bowl attached to KitchenAid mixer. Mix on low until thick and cold. Mix in a variety of cereals. I used Reese’s Puffs, Cinnamon Toast Crunch, and Cocoa Pebbles.     Scoop chocolate cereal ice cream into freezer safe bowl, cover and freeze until somewhat firm.     Oh yes, I dipped cones into chocolate and peanut butter, then rolled in more cereal. #truth Two scoops of chocolate cereal ice cream on top.   … Don’t make me lick your face, ice cream.  

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Don’t forget to enter to win this awestastic gift basket!

                Also, check out my original version of Saturday morning cereal milk ice cream (part un)              

 
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