LC Bloomin’ Onion, Er, Blooming Gelatin Note
There are no eggs in this ice cream. Nope. None At all. Pastry chef Christina Tosi instead relies on gelatin, as explained above. But in order to incorporate gelatin seamlessly into a mixture, Tosi explains, it must first be softened, or “bloomed.” Once it is bloomed, in order to incorporate either kind of gelatin (sheet or powdered) into a mixture, you need to dissolve the gelatin in hot, but not boiling, liquid—usually a bit of whatever it will be mixed into. If the gelatin gets too hot, it will lose its strength and you will have to start over again.
Cereal Milk Ice Cream
- Quick Glance
- Quick Glance
- 15 M
- 15 M
- Makes not quite 1 quart
Special Equipment: Ice cream maker
If using sheet gelatin, soak it in a small bowl of cold water until it has become soft, about 2 minutes. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is overbloomed; discard the gelatin and start over. Gently squeeze the bloomed gelatin to remove any excess water before using.
If using powdered gelatin, sprinkle it evenly over a scant 2 tablespoons cold water in a cup. If you pour the powdered gelatin into a pile on top of the water, the granules in the center will remain hard and will not bloom. If you use too much water to bloom the gelatin, it will dilute the flavor of the recipe and its consistency will be looser than intended. Allow the granules to soften entirely in the cold water for 3 to 5 minutes.
Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, the corn powder, if using, sugar, salt, milk powder, and corn syrup until everything is fully dissolved and incorporated. This is your ice-cream base.
Pour the mixture through a fine-mesh sieve into your ice cream maker and freeze according to the manufacturer’s instructions. The ice cream is best made just before serving, but it will keep in an airtight container in the freezer for up to 2 weeks.
Recipe Testers' Reviews
Oh my, this ice cream was fantastic! It had a buttery, sweet flavor that was pure delight. The texture was smooth and creamy. You can almost feel the crunch, yet it does not taste like cereal. We ate ours right out of the ice cream maker. Since you can make the cereal milk in advance, this ice cream comes together in a snap. It’s the kind of dessert that will really impress your friends. We loved it.
This is a very interesting technique for making ice cream without eggs. The only caveat is that it all depends on the cereal milk, which you have to make first. What I liked: the flavor was really interesting. What I didn’t like: I think it’s a little involved. I did make the corn syrup mixture as indicated and the ice cream was very smooth.