Breakfast cereal gelato recipe

Boxes of breakfast cereal rarely get fully eaten in our household, which I find baffling. So, I turned Weetabix remnants into gelato, which doesn’t hang about for long. I’ve used a little honey as well as sugar in the mix, in homage to the way I devoured Weetabix as a kid. Cheerios also work well. Try offering a scoop to fellow ice-cream lovers without telling them what’s in it and see if they can work it out.

Timings

Prep time: 10 minutes, plus overnight chilling, churning and freezing time

Cook time: 5 minutes

Makes

About 800ml

Ingredients

• 300ml whole milk

• 90g caster sugar

• 40g runny honey

• 3 Weetabix or 100g Cheerios

• 200ml double cream

Method

1. Gently heat the milk, sugar and honey in a pan, stirring until everything is dissolved. Take the pan off the heat.

2. Break or pour the cereal into the pan and stir to completely combine with the liquid. Allow to cool a little, then blitz in a blender until completely smooth. Transfer to a jug, cover and chill overnight.

3. When you’re ready to make the gelato, lightly whip the cream and fold into the cereal mixture along with a pinch of fine sea salt.

4. If using an ice-cream maker, churn according to the manufacturer’s instructions.

5. If not, transfer to a shallow freezer-proof container and freeze until frozen around the edges.

6. Beat with hand-held electric beaters or whisk with a fork to break up the crystals, then return to the freezer.

7. Repeat every 90 minutes or so until the mixture is frozen but has a scoopable consistency.

8. Take out of the freezer 10 minutes before serving.

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