During one of our trips up to the Bay, we stopped in for some artisan ice cream at Humphry Slocombe. We liked everything we ordered, including their signature flavor, the Secret Breakfast. The ice cream is a creamy vanilla custard base with a generous helping of bourbon and caramelized cornflakes in the form of crisp cornflake cookies. Baking the corn flakes into a cookie helps keep the cornflakes crunchy once incorporated into the ice cream. I opted for vanilla bean paste rather than the extract for the added flecks of vanilla bean and only added half the bourbon to accommodate our non-alcoholic friends. The wholemade version is equally delicious as the one from the store and the perfect way to celebrate the 4th of July!
Secret Breakfast Ice Cream
Step 1: Cornflake Cookies
Ingredients
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 cups corn flakes
Directions
Sift together the flour, baking soda and salt in a bowl. Cream the butter and sugars in an electric mixer until light and fluffy. Add the egg and beat until smooth. Add the flour mixture slowly, beating until just incorporated. Fold in the corn flakes and refrigerate the dough for 1 hour.
Preheat over to 350 degrees. Scoop golf ball-sized cookies onto a baking sheet, 1 inch apart. Bake for 30 minutes, until cookies are dark brown and well-done (you want it super crisp). Cool completely and chop into small pieces for the ice cream.
Step 2: Secret Breakfast Ice Cream Custard
Ingredients
2 cups heavy cream
1 cup whole milk
2 tsp salt
3 egg yolks
1 cup sugar
1 tsp vanilla bean paste
1/2 cup bourbon
1 cup chopped Corn Flake Cookies
Directions
To make the custard: In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk. Cook, stirring occasionally, until hot but not boiling. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended. When the milk and cream are hot, take the mixture off the heat. Begin tempering the egg yolk by slowly adding a little of the hot cream mixture to the eggs while whisking constantly. Once you have slowly added about half of the hot liquid, whisking the whole time, transfer the yolk mixture back to the saucepan. Return the saucepan to medium heat and cook the mixture while stirring constantly with a rubber spatula, being sure to scrape the bottom of the saucepan so the custard doesn’t scorch. The custard base is finished when it begins to thicken and heavily coats the spatula, usually about 10 minutes. Remove the custard from the heat and immediately pour it through the strainer into a clean bowl set up in an ice bath. Stir in bourbon. Let cool completely, stirring occasionally to speed it along. When the base has totally cooled, cover the bowl tightly and put it in the refrigerator until well chilled, at least 1 hour or overnight.
2 cups heavy cream
1 cup whole milk
2 tsp salt
3 egg yolks
1 cup sugar
1 tsp vanilla bean paste
1/2 cup bourbon
1 cup chopped Corn Flake Cookies
Directions
To make the custard: In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk. Cook, stirring occasionally, until hot but not boiling. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended. When the milk and cream are hot, take the mixture off the heat. Begin tempering the egg yolk by slowly adding a little of the hot cream mixture to the eggs while whisking constantly. Once you have slowly added about half of the hot liquid, whisking the whole time, transfer the yolk mixture back to the saucepan. Return the saucepan to medium heat and cook the mixture while stirring constantly with a rubber spatula, being sure to scrape the bottom of the saucepan so the custard doesn’t scorch. The custard base is finished when it begins to thicken and heavily coats the spatula, usually about 10 minutes. Remove the custard from the heat and immediately pour it through the strainer into a clean bowl set up in an ice bath. Stir in bourbon. Let cool completely, stirring occasionally to speed it along. When the base has totally cooled, cover the bowl tightly and put it in the refrigerator until well chilled, at least 1 hour or overnight.
Once the custard is chilled, transfer it to the ice cream maker and spin according to the manufacturer's instructions.
Right after spinning, fold in the chopped cornflake cookies. Eat immediately or transfer to an airtight container, covered, and freeze for up to 1 week.
I think I might just eat the cookies alone! Looks good!
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