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Start the day with the full-blown flavor of PEBBLES™ cereal and amazing things can happen!
A few months ago, I took off for the weekend for a Girl’s Trip to New York and it was the best trip ever! We pretty much ate our way through the city, including one place that served Cereal Milk Soft Serve. Despite it being only about 22 degrees, we still couldn’t pass up the frozen custard from the famed bakery.
The owner of the bakery is simply a genius. The best milk to drink is the milk after a delicious bowl of cereal. In fact, that is pretty much the only time I will drink milk! Now since I can’t travel to New York every time I have a soft serve craving, I absolutely needed to learn to make a homemade version…and fast!
Walking through the cereal aisle at Walmart with my kids (and husband) feels like I am trying to manage 4 toddlers in a candy store. They all want a to try a different cereal. What they don’t realize is that they will almost always be talked into either Fruity or Cocoa PEBBLES™ by my husband, since they are his favorite. After all, Fruity, Cocoa, and their special limited edition flavors have been making mornings more fun for kids and grown-ups alike for over 40 years!
On this particular shopping trip, we walked out with what you see here. We all settled on the new Cinnamon PEBBLES™. I love cinnamon and knew that this would be perfect for my cereal milk ice cream experiment. We also wanted to try some of the new flavors from Malt-O-Meal, since they have such a variety.
As soon as we got home, I began to seep the milk. I wanted the milk to really retain the flavor of the cinnamon-y cereal so I covered it and let it seep for about two hours in my fridge. I then made the ice cream custard with the cereal milk, and let that chill overnight in the fridge. This delicious treat does require quite a bit of chilling time, but don’t be deterred, it is worth every second!
After the custard had chilled, I churned it in my ice cream maker, and about 15 minutes later had the most delicious ice cream ever. I had to stop myself from eating it, and save it for the kids. When they got home from school I surprised them with these adorable ice cream sundaes! Malt-O-Meal has also just released some new flavors- Malt-O-Meal Cookies & Cream, Fruity Stars, and French Toasters on top of their 33+ varieties that appeal to everyone in the family. I can’t wait to try some of them for breakfast and in cereal milk form!
So, as you can see, cereal doesn’t just have to be a breakfast treat! For more anytime cereal recipes, follow POST’S Pinterest page. Have you ever made any cereal infused treats?
- 3 cups cereal , plus ½ cup for adding to the ice cream
- 2 cups whole milk
- 2 cups heavy cream
- ⅓ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
Seep cereal in milk and refrigerate for at least 2 hours, stirring every so often. Once the cereal has soaked, use a fine mesh strainer to strain the mixture over a small pot making sure to firmly press the cereal mush to get out as much of the milk out as possible.
Add heavy cream, sugar and salt to the saucepan and bring to a slight simmer on medium heat, about 5 minutes.
In a separate bowl, whisk egg yolks until pale.
Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
For a smooth finish, strain custard through a fine-mesh sieve into a bowl and cool to room temperature.
Cover and chill for least 4 hours, but preferably overnight.
Churn in an ice cream machine according to manufacturer's instructions.
Right before you are done churning, add additional ½ cup of cereal to custard mixture.
Serve immediately or store in freezer until needed.
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