Sous Vide Cinnamon Toast Ice Cream

We’ve recently been obsessed with Momofuku Milk Bar’s cereal milk ice cream — ice cream made with milk that’s had cereal seeping in it. This sous vide take on the freakishly good dessert uses our favorite cereal, Cinnamon Toast Crunch. For added crunch, serve it with cereal on top.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:20

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 2 cups (473 ml) Cinnamon Toast Crunch cereal (or your favorite cereal)
• 1 cup (237 ml) whole milk
• 3/4 cup (177 ml) heavy cream
• 1/2 cup (118 ml) granulated sugar
• 5 large egg yolks
• 1 teaspoon (5 ml) vanilla bean paste or 1 whole vanilla bean, split lengthwise
• Pinch kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C). Heat oven to 350°F.
2. Spread the cereal on a rimmed baking sheet. Bake for 10 minutes.
3. In a large bowl, combine the milk, heavy cream, and toasted cereal. Let sit for 30 minutes.
4. Strain milk mixture though a fine mesh strainer set over a bowl. Discard cereal.
5. In a blender or food processor, combine the sugar, egg yolks, vanilla paste, salt, and milk mixture. Puree until smooth and frothy, about 30 seconds.
6. Transfer mixture to a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
2. Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.