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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.
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Add heavy cream, sugar and salt to the saucepan and bring to a slight simmer on medium heat, about 5 minutes.
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In a separate bowl, whisk egg yolks until pale.
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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.
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Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
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For a smooth finish, strain custard through a fine-mesh sieve into a bowl and cool to room temperature.
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Cover and chill for least 4 hours, but preferably overnight.
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Churn in an ice cream machine according to manufacturer's instructions.
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Right before you are done churning, add additional ½ cup of cereal to custard mixture.
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Serve immediately or store in freezer until needed.