Crunchy Nut Cornflake Ice Cream

I haven’t written a recipe for ages, but I had to put this one up… It’s ludicrously tasty.

I was finishing breakfast one morning, slurping the leftover milk from a bowl of Crunchy Nut cereal, when a bolt of brilliance hit me. What if I could combine breakfast with dessert in the form of ice cream?! The answer was right in front of me.

I use a lot of milk on my cereal and generally I let it go soggy before I eat it. This is strange, I know. I can’t tell you why I do it or when it started, I just prefer my cereal soft. I like Crunchy Nut soggy, although one or two crunchy bits is nice. The biggest upside to this is that the milk, which splashes around in the bowl, sucks up all that nutty sweetness for me to enjoy at the end. And there – HAZZAH – was the idea.

Making custard for ice cream is fraught with difficulty so I bypass that stage and use a can of condensed milk. It’s thick, rich, creamy and has the perfect amount of sugar for ice cream. I’ve used condensed milk in all of my ice creams so far, and provided you balance the sweetness with cream it’s the perfect base.

The best thing about this ice cream is that every time I eat it it makes me smile. And that’s a good thing.

· Can of Condensed Milk (light is fine)
· 750ml single cream
· 250ml milk
· A box of Crunchy Nut, or Honey Nut Cornflakes (you won’t need all of them)

Pour the milk into a large bowl and add most of the cream, reserving about 100ml (no need to be exact). Pour in the cornflakes until they fill the bowl up to the surface of the liquid, stir them around. Cover and refrigerate for an hours or so.

After they’ve soaked, drain the liquid from the soggy cornflakes, squeezing as much creamy juice out as possible. Mix the condensed milk, the remainder of the cream and the soaking juice together. Give it a taste. It’s good right?! If you want more cornflake flavour then add a splash of milk to the orange cornflake pulp and blitz it to a thick paste, then add some to the mix (this adds more ‘texture’ to the final thing - a little nutty bite). Now just churn in an ice cream maker until thick. When it’s done sprinkle in a handful of crushed cornflakes, if you like.

Eat as much as you can after dinner, freeze the rest and enjoy it again in the morning.