Cinnamon-sugar cereal frozen custard

Like the milk at the bottom of the cereal bowl.

You need

• 1 1/4 cups heavy cream
• 1 cup whole milk
• 1 1/2 cups cinnamon sugar crunch cereal
• 3 large egg yolks
• 1 tbsp light corn syrup
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• Crushed cereal, for topping

Steps

1. Stir the cream, milk and cereal in a bowl. Let it sit 15 to 30 minutes, stirring now and then.
2. Whisk the yolks, corn syrup and sugar in a saucepan.
3. Strain the cereal milk into the saucepan (press the cereal, then toss it). Stir in the vanilla.
4. Cook on medium, stirring the whole time, until it reaches 165 to 175 degrees F.
5. Strain into an empty pint (base closed). Cool in an ice bath.
6. Lid on. Freeze flat for 24 hours.
7. Press Soft Serve, then Frozen Custard.
8. Snap on the swirl lid, then pull the handle to swirl into a cone or chilled bowl.

Dairy-free: Use unsweetened coconut cream and unsweetened oat milk.

Tip: Keep the heat between 165 and 175 degrees F. Eggs need 165 to be safe, and too hot makes them scramble.

🌿 Make it healthier: Use 2 yolks instead of 3 and replace half the cream with milk. Use half the mix-ins and sprinkle them on top so a little goes further.

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