Sweet Corn Cereal Milk Ice Cream Pie {Milk Bar Monday 7/2}

Sweet Corn Cereal Milk Ice Cream Pie

Recipe from my favorite cookbook – Momofuku Milk Bar

Ingredients

• 225 g Corn Cookies – about 3 cookies -(recipe follows)
• 25 g melted butter – 2 tbsp – (I ended up needing about 3 tbsp)
• 1 recipe Sweet Corn Cereal Milk Ice Cream Filling (recipe follows)
• Optional – garnish with local summer fruits or fruit purees

Directions 

1. Put the corn cookies in a food processor and pulse it on and off until the cookies are crumbled into a sandy like powder. (You can also use your hands to grind up the cookies if you don’t have a processor available to you.)
2. In a bowl knead the butter and cookie sand until it forms a ball. If it is not moist enough to do this, add more melted butter (by the tbsp).
3. Using your fingers and hands press the corn cookie butter mixture into your pie plate. Cover and keep in the fridge until the ice cream mixture is ready.
4. Use a spatula to scrape the cereal milk ice cream filling into the pie crust and spread it evenly over the crust. Tap the pie on the counter to even it out and place in the freezer for a minimum of 3 hours. Slice and serve once ready. Wrap any remaining pie in plastic wrap and keep in the freezer for up to 2 weeks.

Corn Cookies

Ingredients

• 225 g butter at room temperature (16 tbsp or 2 sticks)
• 300 g granulated sugar (1 1/2 cups)
• 1 egg
• 225 g flour (1 1/3 cups)
• 45 g corn flour* (1/4 cup)
• 65 g freeze-dried corn powder (1/4 cup)
• 3 g baking powder (3/4 tsp)
• 1.5 g baking soda (1/4 tsp)
• 6 g salt (1 1/2 tsp)

Directions

1. Combine the butter and sugar in your stand mixer with the paddle attachment on high for 2-3 minutes. Scrape down the bowl and add the egg. Mix on high for 7-8 minutes or until the mixture is completely creamy and fluffy.
2. Reduce the mixer speed and add the flour, corn flour, freeze dried corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together but no longer than 1 minute. Scrape down the bowl.
3. Using a 1/3 cup measuring cup scoop the dough onto parchment or silpat lined baking sheets and place 4 inches apart. Pat down the domes and keep in the fridge for a minimum of 1 hour.
4. Once the dough has chilled preheat the oven to 350 degrees F. Once preheated bake the cookies for 18-20 minutes or until faintly brown around the edges.
5. Cool the cookies completely then store in an airtight bag for 5 days (or until needed).

Sweet Corn Cereal Milk Ice Cream Filling

Ingredients

• 15 grams Cap’n Crunch (1/4 cup)
• 25 g light brown sugar (1 1/2 tbsp packed)
• 12 g sugar (1 tbsp)
• 12 g freeze-dried corn powder (2 tbsp)
• 2 g cornstarch (1/2 tsp)
• 1 g salt (1/4 tsp)
• 1/3 recipe Sweet Corn Cereal Milk (3/4 cup) – Recipe Follows
• 1 egg
• 210 g heavy cream (1 cup)
• 70 g sour cream (1/4 cup)

Directions

1. Grind the Cap’n Crunch to a powder in food processor. Transfer the cereal powder to a large saucepan and add both sugars, corn powder, cornstarch and salt.
2. In a separate bowl whisk together the cereal milk and egg until 1 uniform mixture.
3. Slowly pour the cereal milk egg mix into the saucepan while continuously whisking everything together. Once it is all one homogeneous mixture turn the heat the medium low and whisk until it starts to bubble and thicken. It is done when it is about the consistency of pudding.
4. Transfer the pudding like corn mixture into a bowl and let cool in the fridge for 1 hour, or until chilled. Don’t let it firm up completely though.
5. In your stand mixture combine the heavy cream and sour cream. Whip with the whisk attachment until soft peaks form. Don’t over whip!
6. Carefully fold in the corn pudding mixture and then pour into your pie shell (or popsicle molds) and let set up in the freezer until you are ready to eat it.

Sweet Corn Cereal Milk

Ingredients

• 2 1/2 cups Cap’n Crunch, slightly ground with your hands
• 3 3/4 cup milk
• 2 tbsp brown sugar
• 1 tsp salt

Directions

1. Combine the slightly ground cereal and the milk. Let the milk steep for 30 minutes. Strain the mushy cereal being careful to not push it through the sieve.
2. In the new cereal milk whisk the salt and sugar until fully combined. Pour into