Cereal Milk Ice Cream - with no cream and eggs (Momofuku Milk Bar)

Have you been to a Momofuku restaurant or its milk bar before? Sad to say that I have not.

Momofuku in Japanese means lucky peach. It is the name of a group of award-winning restaurants and bakeries owned by its founder, David Chang. Momofuku restaurants are in various locations; New York, Toronto and Sydney and its famous Momofuku milk bars are located at New York and Toronto. I have visited NYC and Toronto in summer 2008 but wasn't aware the existence of Momofuku and missed out dining in these exquisite restaurants. At same time, any of these Momofuku milk bars doesn't even exist at all. - sign! What to do??? I said to myself...  Why not try cooking or baking something from their cookbooks? And this is why I bought my Momofuku Milk Bar Cookbook.

As I said in my previous post, everything in Momofuku Milk Bar Cookbook is so cool! I'm totally impressed with Momofuku's super-stylish food concept and their creativity. Their bakes and desserts look uniquely tasty and quirky. Among all, I'm deeply attracted to their very-first recipe that they introduce... Cereal milk™ - so good that Momofuku has to give this product a trademark!

Momofuku cereal milk is milk that has been deeply infused with freshly toasted cornflakes. Momofuku milk bars use their cereal milk as a base for a variety of desserts including this ice cream... which it's healthy kind with NO eggs and cream. Yup! Here you go... Besides my chocolate milk cream, this is another good ice cream recipe with no eggs and cream!!!

Ice cream with no eggs and cream??? How do they thicken this ice cream mixture? Like me, they have used gelatin plus two interesting ingredients, freeze-dried corn powder and glucose! Freeze-dried corn powder??? - Huh? ... this is exactly what I said when I saw this strange ingredient. I can't find any of these at health food shops and can't order this strange ingredient from overseas due to quarantine. Eventually, I have managed to buy mine from this online store, The Melbourne Food Ingredient Depot which I reckon that I've been silly paying heaps for just these home-delivered dried corns! What can I say? - Curiosity makes me silly.

Without eggs and cream, is this ice cream really good? Honestly, for the fact that it contains no cream and eggs, this corn-and-milk based ice cream is NOT the usual creamy sort of ice cream. In fact, it tastes really unique like a slightly creamy milk sorbet with a good balance of sweetness and saltiness. We really love it but I'm not entirely sure about you...

Cereal Milk Ice Cream, made with the recipe from Momofuku Milk Bar

This is the toasted cereal in our cereal milk!

Making cereal milk feels like I'm eating my breakfast...

... but I don't like eating soggy cereal!

What a waste!!! - Staff at Momofuku bring home these remains to feed their dogs but mine fed the bin!

These freeze-dried astronauts' food can absorb water like crazy. Keeping them sealed and dry can be tricky.

Ingredients added to transform cereal milk to cereal milk ice cream...

Ops! - almost forget the milk powder!!!

Dissolve all ingredient in warm milk

Churning the ice cream - Not the smooth-like creamy texture...

... but very delicious with its subtle sweet, salty and milky taste :)

Here's the recipe from the book, Momofuku Milk Bar Cookbook by Christina Tosi
(with my modification in blue)

Cereal milk™

Makes about 645g, 2 1/2 cups
Serves 4
100g cornflakes
825g cold milk
30g light brown sugar
(I added this later)
1 g kosher salt
(I added this later)

Heat the oven to 300°F or 140°C fan forced.
Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 mins, until lightly toasted. Cool completely.

Transfer the cooled cornflakes to a large pitcher (or a bowl lined with muslin cloth). Pour the milk into the pitcher and stir vigorously. Let steep for 20 mins at room temperature.

Strain the mixture through a fine-mesh sieve (or muslin cloth), collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.

Whisk the brown sugar and salt into the milk until fully dissolved (I did this step later). Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.

Cereal milk™ ice cream

Makes about 800g
1 1/2 gelatin sheets
(I used 2)
1 recipe cereal milk
4g freeze-dried corn powder
30g light brown sugar
(combining the above amount, I added 50g light muscovado sugar in total)
1 g kosher salt
(combining the above amount, I added 2g salt in total)
20g milk powder
50g glucose

Bloom the gelatin - I didn't do that.

Warm a little bit of the cereal milk (instead of using cereal, I have warmed up 1/2 cup of plain milk) and whisk in the gelatin (sugar, glucose, milk powder and salt) to dissolve. Whisk in the remaining cereal milk, the corn powder, brown sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated. - At this stage, I have added the gelatin milk solution and corn powder into the cereal milk.

Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

Enjoy the treat
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