- Adelia Rosati
CINNAMON TOAST CRUNCH GELATO
Ever since I visited Milk Bar Bakery in New York, I fell in love with cereal flavoured desserts. Using your favourite childhood cereals in cookies, pie, ice cream and cake sounds so odd at first, but trust me when I say it is something you have to try. With National Cereal Day coming up on March 7th, I felt this was the perfect opportunity to experiment.
I had also been meaning to learn to make gelato, but couldn't decide what flavour to try out first. Then bam bam thank you mam I thought of the idea to make cereal flavoured gelato. Anyways, here is my recipe for Cinnamon Toast Crunch Gelato.
2 cups of 2% milk
1 cup of heavy whipping cream
1 box of General Mills' Cinnamon Toast Crunch cereal or the cereal of your choice
4 egg yolks
1/2 cup sugar
Blend with the milk, however much Cinnamon Toast Crunch cereal you like. The amount is totally up to you and how sweet you would like the gelato.
In a saucepan, mix the blended milk with the whipping cream and cook on medium/high heat until the mixture starts to simmer and foam.
While you are waiting, whisk together the egg yolks and sugar.
Once the milk/cream starts to simmer and foam, pour half of it into the egg/sugar mixture and whisk very quickly so the egg doesn't cook.
Then pour the milk/cream/egg/sugar mixture into the rest of the milk and cream in the saucepan and whisk together quickly until everything is mixed.
On medium/high heat, cook the mixture until it starts to thicken.
Once it is slightly thicker than it was, pour the mixture into something like a banana bread pan and place it in the freezer for half an hour.
After half an hour, stir the gelato, and do this every 30-minutes for about 3-4 hours.
After the 3-4 hours, keep in the freezer until it is ready to serve!