Fruity Cereal MilkTM Ice Cream

• 1 gelatin sheet
• 1 recipe Fruity Cereal Milk (page 36)
• 130 g sugar (2/3 cup)
• 2 g kosher salt (1/2 teaspoon)
• 20 g milk powder (1/4 cup)
• 50 g glucose (2 tablespoons)

1. Bloom the gelatin (see page 29).
2. Warm a little bit of the fruity cereal milk and whisk in the gelatin to dissolve.
3. Whisk in the remaining fruity cereal milk, the sugar, salt, milk powder, and glucose until everything is fully dissolved and incorporated.
4. Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
5. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
6. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
7. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.
8. Instead of a whisk, use a hand blender to mix the ice cream base.

gelatin sheet, cereal milk, sugar, kosher salt, milk, glucose

Taken from www.epicurious.com/recipes/food/views/fruity-cereal-milk-ice-cream-382298 (may not work)