Sweet Corn Cereal Milk Ice Cream Pie Food

SWEET CORN ICE CREAM

Steps:

• Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
• Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
• Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

SWEET CORN CEREAL MILK™ "ICE CREAM" FILLING

Steps:

• Grind the Cap'n Crunch to a powder in a food processor.
• Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.
• Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream-3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you don't want the mixture to firm up completely).
• Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.
• Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.

NO-CHURN SWEET CORN ICE CREAM

Steps:

• Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
• Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.
• In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)
• Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.
• To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.

MILK AND HONEY PIE WITH CEREAL CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.