{Milk Bar Mondays} Sweet Corn Cereal Milk Ice Cream Pie

Instructions

1. Put the cookies into the food processor and pulse it until the texture resembles bright yellow sand.
2. Transfer the ground cookies to a bowl and add in the butter. Using your hands, crumble the mixture between your fingers until it forms a ball. If it doesn't, add another tablespoon of butter. Press it firmly into your pie plate.
3. Using a rubber spatula, scrape the “ice cream” filling into the prepared crust. Freeze for at least 3 hours poor to slicing. Before serving, allow the slices to thaw for about 10-15 minutes. Top with seasonal fruit/berries.

For the Ice Cream Filling:

1. Grind the Cap’n Crunch to a powder in a food processor.
2. In a large saucepan, combine the powered Cap’n Crunch, sugars, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow and steady stream, whisking until smooth.
3. Heat the mixture over medium-low heat, whisking slowly but consistently until the mixture has thickened (about 3 to 5 minutes). Scrape the mixture into a small bowl and refrigerate for 1 hour. (You don't want it to be too cold.)
4. In a medium bowl combine the cream and sour cream and using electric beater- (ideally that has been chilled for a few minutes along with the bowl,) whip to soft peaks. Don't overwhip! Whisk in the thick corn mixture for about 30 to 45 seconds until fully combined and slightly runny. At this point it’s ready to be poured into the pie crust.

For the Cereal Milk:

1. Crush the cereal to the texture of coarse sand or gravel with your hands.
2. Combine the cereal and milk in a large pitcher or bowl and stir vigorously. Let sit at room temperature for 20 minutes.
3. Strain the mixture through a fine-mesh sieve into a small bowl. Press the milk out of the cereal with the back of a spoon or your hand.
4. Whisk in the sugar and salt into the milk mixture.