• 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.

Ingredients:

  • 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

Directions:

  1. 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.

  2. 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.

  3. While you are waiting, whisk together the egg yolks and sugar.

  4. 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.

  5. 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.

  6. On medium/high heat, cook the mixture until it starts to thicken.

  7. 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.

  8. After half an hour, stir the gelato, and do this every 30-minutes for about 3-4 hours.

  9. After the 3-4 hours, keep in the freezer until it is ready to serve!


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