Frosted Flakes Cereal Three Ingredient Ice Cream & a broken & bruised toe

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

The only cereal I haven eaten since I was a kid is Frosted Flakes and when friends and family find out that I still continue to exclusively eat Frosted Flakes they just can’t believe it. (Hey my parents picked a great cereal for me as a child and why should I change I say) I saw a recipe for 3 ingredient ice cream using plain corn flakes and I just had to use my favourite cereal … I do have 3 Costco size boxes in the house after all. When I went to prep for this recipe the weirdest thing happened the condensed milk tin fell out of the cupboard from a serious height (4.5 plus feet) and the one time I am not wearing slippers in the kitchen the tin breaks a toe and bruises its mate. This is my first cooking related injury as I haven’t cut myself yet in my time cooking – fingers crossed. I guess you got to start somewhere right and at least I didn’t bleed. Also a broken toe doesn’t hurt as much as I thought; but boy do they swell up lol.
See my pic here in the Chatelaine cooking club gallery

Yield/Serving: 1 cup
Difficulty level is: Easy

From Chatelaine

Ingredients
• 1 ½ cups Frosted Flakes
• 1 ½ cups 35% heavy cream
• ½ 300ml can sweetened condensed milk

Assembly
1. Toast the frosted flakes on a large baking sheet at 300°F, about 15 min and let cool.
2. Stir frosted flakes in with cream in a large pitcher or bowl and let stand until soft, about 20 min.
3. Pour through a sieve into a medium bowl and use the back of the spoon to gently press frosted flakes down, but not through the sieve.
4. Cream should measure 1 cup and if not top up with more cream.
5. Refrigerate cream until cold, overnight.
6. Using an electric mixer beat cold cream in a medium bowl until soft peaks form, 2 to 4 minutes.
7. Reduce speed to low and beat in sweetened condensed milk until just combined. (Do not overbeat as mixture may curdle)
8. Mixture should be smooth and fluffy
9. Scrape mixture into a resealable container and freeze until firm, 6 hours.

Please Enjoy

My thoughts
I am learning so many different recipes for ice cream and I must say for 3 ingredients this is the firmest ice cream I’ve enjoyed. It’s fluffy yet firm and actually tastes like frosted flakes. I did find it too sweet for my liking but I’ll tweak the sweetened condensed amount next time.

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Frosted Flakes Cereal Ice Cream - Candy Coated Culinista

Frosted Flakes Cereal Ice Cream – Candy Coated Culinista

Lemony Letdowns: Frosted Flakes Macarons

Lemony Letdowns: Frosted Flakes Macarons - Candy Coated Culinista

Lemony Letdowns: Frosted Flakes Macarons – Candy Coated Culinista

I had a 3 day weekend and decided I’m going to finally christen my Macaron making kit and make my most favourite confection. I had high hopes for this recipe, but as soon as I looked through the oven window I knew how this was going to turn out. I just have to remember that you can’t get good without some bad…I hope I just don’t have too many with my precious macarons.

From Picky Palate

Yield/Serving: 22-24
Difficulty level is: Very technical for a novice

Ingredients
• 95 grams egg whites (close to 3 large egg whites)
• 65 grams almond meal/flour
• 200 grams powdered sugar
• 25 grams granulated sugar
• 45 grams finely ground up Frosted Flakes Cereal
Honeyed Frosted Flakes Buttercream
• 1 stick softened unsalted butter
• 1 cup powdered sugar
• 1 tablespoon honey
• 1/4 cup Frosted Flakes Cereal

Assembly
1. Preheat oven to 280°F and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Frosted Flakes Cereal on your food scale.
2. In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. Set aside for a couple minutes.
3. Place the powdered sugar, almond flour and Frosted Flakes into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined.
4. Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about ½” apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
5. Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
6. To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth. Add honey and 1/4 cup crushed Frosted Flakes to the frosting, beating until combined. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.

Tips
• Please note that all ovens are very different. These tips and instructions are a reflection of the picky palates kitchen and her oven.
• I had to use close to 5 extra large egg yolks to get the 95g. So make sure you have enough eggs on hand.

Please Enjoy

Reviews
Mr. C. said “They tasted great. Sure they didn’t look like a perfect macaron put they tasted delicious.”

My thoughts
I had high hopes for my first attempt at macaron for some reason. I keep reading how hard these are to make, but then I come across recipes that seem so simple and have less ingredients, tricks and techniques. My macarons were flat lifeless circles and looked nothing like the photo. They tasted good; maybe a little too sweet for me but next time I will be trying another recipe until I get these right. I opted to not make the frosted flakes buttercream when I saw how my macarons looked. Why waste a stick of butter and more ingredients. I used jam instead to see what it should have looked like if it came out the way I hoped.

I used the macaron mat for my first batch and they stayed more circular but the bottoms didn’t finish cooking. However, when I free formed my second batch they didn’t stay in circles but the bottoms were cooked. I will need to work on this for sure. This is also a great time for me to start practicing my piping skills, since I haven’t used a piping bag before either. I obviously have some work to do.

I hope to have a perfect set of macarons made by Macaron Day on March 20th 2014. Wish me luck.

To be continued…

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