Bourbon And Corn Flakes Ice Cream
By: Simmer + Sauce
Published: Thursday, July 18, 2019 - 8:11pm

Ingredients




For the Corn Flakes:
1 1/2 cups Kellogg’s cornflakes
3 Tablespoons heavy cream
2 Tablespoons sugar
pinch of salt
3 Tablespoons melted unsalted butter
For the Vanilla Bourbon Ice Cream:
1 1/2 cups heavy cream
1 cup whole milk
1/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
5 egg yolks
1/4 cup sugar
3 Tablespoons (or more) good quality bourbon

Preparation

1 For the Corn Flakes: Preheat oven to 275 degrees F. Line a baking pan with parchment paper and set aside. 2 Crumble the cereal slightly and place in a medium mixing bowl. In a separate bowl, add the heavy cream, sugar, and salt, mix well. Add the cream mixture to the dry cereal. Mix in the melted butter and toss until cereal is evenly coated. 3 Spread the cereal onto the prepared baking sheet, place in the oven and bake for about 20 minutes, or until golden, stirring halfway through. Remove from the oven and allow to cool completely. 4 For the Vanilla Bourbon Ice Cream: In a medium saucepan add the heavy cream, milk, sugar, salt and vanilla extract. Place over medium heat and bring to a simmer, stirring occasionally until the sugar is dissolved. Remove from heat and set aside. 5 In a medium mixing bowl, add the the egg yolks and sugar and whisk until a pale yellow color, about 2 minutes. 6 Gradually pour a slow stream of the cream mixture into the yolk mixture while mixing constantly to combine. Note: if you add the hot cream too fast it will curdle the eggs. 7 Pour the mixture back into the saucepan, place over medium heat, and cook, stirring constantly, until thick enough to coat the back of a wooden spoon, about 2-3 minutes. 8 Remove form the heat, strain the custard in a fine strainer into a medium bowl set over a bowl of ice water.  Allow the custard to cool completely. Once cool, stir in the bourbon. 9 Process the custard in an ice cream maker and churn according to manufacturer’s instructions, about 30-35 minutes. Mix in the baked corn flakes. Transfer to an airtight container, cover and freeze until firm, about 2 hours.

About

Copycat Humphry Slocombe's Secret Breakfast ice cream loaded with corn flakes and bourbon.