Momofuku just launched its first international Milk Bar bakery in Toronto, and the Chatelaine Kitchen didn't waste any time running out to try their legendary desserts, including Crack Pie, Compost Cookies and Cereal Milk.
We also caught up with the brains behind the Milk Bar brand (pastry chef Christina Tosi) who confessed that, despite the name of her bakery, she doesn't actually like the taste of milk. So how did a milk-averse chef come to develop such famous dairy-centric creations? It's simple: To her, the bottom of the cereal bowl is the best part of breakfast, and exactly what she thinks milk should taste like. Her sweet take on milk has spawned several Cereal Milk recipes including panna cotta, pie and their signature soft-serve ice cream.
Currently, the Toronto outpost doesn't sell soft-serve, so I decided to develop a Milk Bar-inspired ice cream using my favourite three-ingredient method. The result? A super-creamy ice cream with a nostalgic flavour that's both easy and difficult to distinguish. (You'll enjoy letting your friends try it, then watching them squirm trying to figure out what the flavour is!)
This Cereal Milk-inspired recipe is my homage to the amazing Christina and her Milk Bar.
Three-Ingredient Cereal Milk Ice Cream
Prep 15 min
Total 50 min + 4 hours freezing time
Ingredients
Instructions
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