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Homemade Momofuku Milk Bar Cereal Milk Ice Cream

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We just got back from a short trip to New York City where we finally got to taste the greatness that is Momofuku's Cereal Milk ice cream!! Did this even exist three years ago when I was going to school in New York?! If so, I mourn the lost years of not knowing it's deliciousness. I mean, we literally went there everyday since we discovered that the Momofuku Milk Bar in Midtown was only a dangerous five minute walk from where we were staying. And then we craved it so much back here in LA that we decided to make it ourselves by modifying this Food52 recipe to our tastes. This stuff is crack, I'm telling you. CRACK. 


3 Cups Corn Flakes

2 1/2 Cups Whole Milk

1 1/2 Cups Heavy Cream

1/2 Cup White Sugar

1/4 Teaspoon Salt

4 Egg Yolks

1 Teaspoon Vanilla


  1. Preheat the oven to 300° F. Spread the cornflakes out on an ungreased baking sheet, and bake until lightly toasted, about 15 minutes. Let cool completely.
  2. Combine cooled Corn Flakes and whole milk in a pitcher or large jar and stir vigorously. Let steep for 20 minutes. Strain the mixture through a fine mesh sieve, pushing the cornflake mush against the sides with a spatula to get out all the cereal milk goodness. Put aside until ready to make the ice cream.
  3. In a small pot over low heat, stir together milk, cream, vanilla, sugar, and salt until the sugar dissolves, about five minutes.
  4. In a separate bowl, whisk the yolks. Add a splash of the warm milk mixture into the yolks, stirring vigorously with a whisk. Pour the tempered yolks back into the pot with the milk, and put the whole thing over medium-low heat. Cook, stirring constantly, for about five minutes, or until the mixture is thick enough to coat the back of a spoon.
  5. Chill the mixture in a bowl of ice or chill in the fridge until completely cooled. 
  6. Churn your ice cream according to the manufacturer's instructions. Right after it's churned, it will have more of a soft serve consistency, or you could put it in a quart container or tupperware and store in the freezer until needed.
  7. Top with crushed, toasted Corn Flakes!

A very happy (belated) National Ice Cream Day!