Cornflake Milk Ice Cream

Cornflake Milk Ice Cream

An Original Recipe by Not Quite Nigella inspired by Christina Tosi

• 5 cups crunchy nut cornflakes (or regular cornflakes)

• 1 litre/1 quart milk

• 1/2 cup milk powder

• 1/4 cup Horlicks

• 1.5 cups pure cream

• 4 egg yolks

• 1/8 cup caster or superfine sugar

• 1 tablespoon runny honey

• a pinch of salt

• Some extra crunchy nut cornflakes to serve

Step 1 - In a large bowl or jug steep the cornflakes in the milk for at least 1 hour (or overnight). When steeped, strain the cornflakes through a sieve-you will end up getting about 2 cups of milk back from the original 4 cups. You can discard the cornflakes but that seems like a waste so I gave some to Mr NQN who doesn't mind soggy cornflakes-bless him!

Step 2 - Mix the milk powder and Horlicks with the infused milk and heat the milk and cream in a large saucepan until almost simmering and then turn down to low. Meanwhile, whisk the egg yolks and sugar in a jug. Add this to the creamy milk mixture and stir constantly to make a custard. Add the honey and salt and stir. Strain through the sieve if you want to (to get rid of any lumps).

Step 3 - Place a sheet of cling wrap directly on top of the custard to prevent a skin forming and then cool and refrigerate until cold. This is a French custard method of making ice cream which results in a thick, creamy ice cream that doesn't need a churner. However you can churn it in a churner if you would like once it gets cold. Or you can transfer it into a freezer proof container into the freezer where you can freeze it until set.  Serve with extra cornflakes on top.