Toasted Cornflake Milk Soft Serve with Cornflake Crunch
Inspired by techniques from NYT Cooking.
Creamy cornflake-infused soft serve with a toasted grain flavour, topped with crunchy caramelised cornflake shards.
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Method
- 1
Toast. Spread 100 g cornflakes on a baking tray lined with baking paper and bake at 150 °C for 15 min until lightly toasted; cool.
- 2
Crunch. Toss 30 g cornflakes with 15 g melted butter and 1 tbsp sugar, bake at 150 °C for 10-12 min until golden and crisp; cool and crush lightly.
- 3
Infuse. Heat 480 ml double cream and 360 ml whole milk in a saucepan until steaming. Take off the heat, stir in the toasted 100 g cornflakes and steep for 20 min.
- 4
Strain. Strain, pressing the flakes with a ladle to wring out the milk but not forcing the mush through; discard flakes.
- 5
Custard. Return the cornflake cream to the pan with 100 g sugar, 30 g light brown sugar and ¼ tsp fine salt; warm until dissolved. Whisk 6 large egg yolks in a bowl, whisk in a ladle of the hot cream, then pour back into the pan. Cook over medium-low, stirring constantly, until it coats the spoon and reaches 77 °C.
- 6
Chill. Strain into a clean bowl, cool, cover and chill for at least 4 h or overnight.
- 7
Churn. Churn until thick.
- 8
Serve. Serve straight away for soft-serve texture, piped or swirled into bowls and topped with the crunch. Alternatively, freeze until firm.
Storage
Keep the chilled custard covered for up to 24 h before churning; serve soft serve immediately or freeze for later.
Equipment
- baking tray lined with baking paper
- medium saucepan
- fine sieve
- 2 medium bowls
- whisk
- silicone spatula
- digital thermometer
- ice cream maker
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 550 kcal |
| Protein | 8.5 g |
| Carbohydrate | 47.5 g |
| of which sugars | 31.1 g |
| of which free sugars | 25.5 g |
| Fat | 37.4 g |
| of which saturates | 22.5 g |
| Fibre | 0.7 g |
| Salt | 0.78 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
