SWEET CORN CEREAL MILK™ "ICE CREAM" FILLING

Sweet Corn Cereal Milk™

Yield Makes enough filling for 1 sweet corn cereal milk ice cream pie or 6 to 8 popsicles

Number Of Ingredients 10

15 g Cap'n Crunch (1/4 cup)
25 g light brown sugar (1 1/2 tablespoons tightly packed)
12 g granulated sugar (1 tablespoon)
12 g freeze-dried corn powder (see page 18) (2 tablespoons)
2 g cornstarch (1/2 teaspoon)
1 g kosher salt (1/4 teaspoon)
1/3 recipe Sweet Corn Cereal Milk (page 36) [175 g (3/4 cup)]
1 egg
210 g heavy cream (1 cup)
70 g sour cream (1/4 cup)

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.