Cereal Milk

Steps

1. Toast 30 g cornflakes230 ml cornflakes1 cup cornflakes40 g cornflakes350 ml cornflakes1½ cups cornflakes in a dry saucepan over medium heat, stirring, for 3 to 4 minutes, until golden and fragrant.
2. Add 250 ml whole milk250 ml whole milk1 cup + 1 tbsp whole milk375 ml whole milk380 ml whole milk1⅔ cups whole milk and 130 ml whipping cream130 ml whipping cream½ cup + 1 tbsp heavy cream195 ml whipping cream200 ml whipping cream¾ cup + 1 tbsp heavy cream and heat until steaming. Off the heat, steep for 20 minutes.
3. Strain into a bowl, pressing hard on the flakes to squeeze out the milk. Discard the flakes.
4. Whisk 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar, 15 g light brown soft sugar1 tbsp light brown soft sugar1 tbsp light brown sugar25 g light brown soft sugar1½ tbsp light brown soft sugar1½ tbsp light brown sugar, ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt and 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese into the warm milk until smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top each scoop with a few toasted cornflakes.