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Fun History

Cornflakes Ice Cream is an American‑style dessert that blends classic ice cream with crunchy cornflakes, a cereal invented in the U.S. It feels modern and playful, often seen in global fusion desserts today, but its roots are still American.

INGREDIENTS

Cornflake Crunch

• 3 Tbsp heavy whipping cream

• 3 Tbsp unsalted butter, melted

• 2 Tbsp sugar

• Dash of salt

• 1½ cups cornflakes, coarsely crushed

Vanilla Bourbon Ice Cream

• 5 large egg yolks

• ½ cup sugar

• Dash of salt

• 1 cup whole milk

• 1½ cups heavy whipping cream

• 1 tsp vanilla extract

• 3 Tbsp bourbon

DIRECTION

Make the Cornflake Crunch

1. Preheat oven to 375°F.

2. In a small bowl, mix cream, melted butter, sugar, and salt.

3. Stir in crushed cornflakes until fully coated.

4. Spread onto a parchment‑lined baking sheet.

5. Bake 12–15 minutes, stirring once, until golden brown.

6. Cool completely.

Make the Custard Base

1. In a heavy saucepan, whisk egg yolks, sugar, and salt until blended.

2. Stir in milk.

3. Cook over low heat, stirring constantly, until the mixture thickens enough to coat a metal spoon and reaches 160°F.

4. Remove from heat immediately.

Chill the Custard

1. Transfer custard to a small bowl.

2. Place bowl in an ice‑water bath; stir gently for 2 minutes.

3. Stir in heavy cream and vanilla.

4. Press waxed paper directly onto the surface.

5. Refrigerate several hours or overnight.

Freeze the Ice Cream

1. Stir bourbon into the chilled custard.

2. Fill ice cream maker no more than two‑thirds full.

3. Freeze according to manufacturer’s directions.

4. Add cornflake crunch during the last 2 minutes of churning.

5. Refrigerate any remaining custard until ready to freeze.

Final Freeze

1. Transfer ice cream to freezer containers, leaving headspace for expansion.

2. Freeze until firm, 2–4 hours.

NUTRITION

(Per ½ cup)

353 kcal • 23g carbs • 5g protein • 26g fat • Sat Fat 16g • Cholesterol 187mg • Sodium 108mg • Sugar 19g • Fiber 0g • Vitamin A ~170 IU • Vitamin C ~0mg • Calcium ~110mg • Iron ~0.4mg

Part Of Every Home Cook EBOOK