It’s actually a favour I ask nearly everyone I know or meet at the moment, so it’s definitely your turn!
I have told you here before, but this January I am flying to NYC then onto San Francisco.
And I NEED you to tell me what to do while I am there. PLEASE?
I want to touch down with a to do list up to my eyeballs. K? Thanks.
So, hit me with your best NYC/ San Fran spots! Food. Things to do. Places to see. Did I say food? Go!
As homage to one of my favourite things from NYC last time I was there, I did a little soft serve experiment recently and made some Cereal Milk Soft Serve. What is Cereal Milk you ask. You know that sweet, delicious milk left after a bowl of corn flakes? Well Christina Tosi turned that into milk you can actually BUY. Then that into soft serve ice cream. Don’t judge, just make.
- 3 cups Corn Flakes
- 625mL whole milk
- 375mL cream
- 2/3 cups brown sugar
- 1/4 teaspoon sea salt flakes
- 4 egg yolks
- 1 teaspoon vanilla bean paste
- Place the corn flakes on a baking tray and toast in a 180 degree Celsius oven for 5 minutes until toasty and light brown.
- Place the corn flakes in a large jug or jar and cover with the milk for 30 minutes.
- Pass the cereal through a fine mesh sieve, keeping the milk and discarding the cereal.
- Place the milk, cream, sugar, salt and vanilla in a saucepan and heat until steaming.
- Pour a little of the milk over the egg yolks that are in a small bowl and whisk.
- Add the egg yolks to the saucepan and whisk to combine.
- Stir with a wooden spoon over a low heat until the mixture thickens, coating the back of a spoon.
- Allow mix to chill in the fridge.
- Churn the custard in an ice cream churner, according to the manufacturers instructions.
- Transfer to a piping bag with a fluted tip and place in the freezer for 15 minutes.
- Pipe into serving cups and eat!