![]() Spread the cereal over a parchment-lined cookie sheet, so it’s in a nice even layer and bake it in the oven for about 10 minutes at 350oF, until it’s nice and caramelized.Whisk it together and pour it over the cereal. Heat the butter and brown sugar in a bowl in the microwave until it’s melted. First, put the two cups of cereal in a bag and crush it just a little bit. In the meantime, prepare the cereal, so it’s nice and crunchy when you add it into the ice cream.Then put the bowl into the fridge for at least 8 hours or overnight. Now, strain the warm milk mixture into the bowl of cream. Pour the cream into a separate bowl placed in an ice bath.Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon. Then pour that back into the saucepan with the rest of the milk. Pour half of the hot milk mixture into the egg yolks, whisking constantly. Bring mixture to a simmer and then remove from heat. Heat the milk with the salt and sugar in the saucepan. ![]() (if you need more, just pour more plain milk). Strain the milk from the cereal, making sure you have a cup of milk.When you take it out of the fridge, it will be all soggy-like. Let the cereal sit in the fridge for as long as you can.(You really only need one cup of milk, but some of the milk is going to get absorbed into the cereal, so it’s best to use 1 ¼ cups.) ![]() ![]()
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