Hopefully, you all are well-aware of my Etsy Giveaway, but if not, head on over to Tuesday’s post for details!
For the past few weeks, I have been positively smitten with Christina Tosi’s Momofuku Milk Bar cookbook. Her style of baking is so absolutely comforting, full of sweet, sugary cereal you ate as a kid (…or maybe still do is you’re me…), and no frills ingredients.
One of my very favorite recipes in the book are for these Corn Cookies, which make up the crust of the ice cream pie. They look so unassuming, and yet, the second I put one in my mouth, I uttered “Uhhh mahhh gawwdd!” almost reflexively. They are buttery and chewy, and somehow, unbelievably remarkable in every way.
As amazing as the crust of this pie is, the filling is equally tasty. “Cereal Milk” is often the first thing that comes to mind when someone mentions Momofuku Milk Bar (or maybe right after Crack Pie), and a “corny” version of the stuff is the main component of this pie’s innards. It is smooth and creamy, and while not technically an ice cream, it’s totally satisfying in all the same ways.
While I find this pie to be truly awesome, I admit it’s a bit rich (and a bit drab looking at a glance).
To cut some of the heaviness, and add some color, I decided to pair it with a super simple raspberry sauce. I adore the slight tang the fruity condiment brings to the dish. While I made the sauce specifically for this pie, you should know that it’s equally delicious over vanilla ice cream :)!
Sweet Corn Cereal Milk Ice Cream Pie
recipe from Momofuku Milk Bar
makes 1 10-inch pie
- 225g Corn Cookies (about 3 cookies), recipe below
- 25g (2 tbsp) unsalted butter, melted
- 1 recipe of Sweet Corn Cereal Milk “Ice Cream” Filling, recipe below
- Put the cookies into the food processor and pulse it until the texture resembles bright yellow sand.
- Transfer the ground cookies to a bowl and add in the butter. Using your hands, crumble the mixture between your fingers until it holds together. Press it firmly into your pie plate.
- 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. Serve with Raspberry Sauce.
makes 13-15 cookies
- 225g (16 tbsp) unsalted butter, at room temperature
- 300g (1 1/2 cups) granulated sugar
- 1 large egg
- 225g (1 1/3 cups) all-purpose flour
- 45g (1/4 cup) corn flour
- 65g (3/4 cup) freeze-dried corn powder (freeze-dried corn (found at Whole Foods, Amazon, etc.) that has been ground in a food processor)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 2 to 3 minutes. Add in the egg and beat on medium-high for about 10 minutes.
- Reduce the mixer speed to low, scrape down the sides, and add in the remainder of the ingredients. Mix just until the dough comes together, about 1 minute.
- Portion 1/3 cup balls of dough onto your prepared baking mats, about 3 inches apart. Refrigerate for at least an hour, or up to 1 week.
- When ready to bake, preheat the oven to 350 degrees. Place the oven racks in the the top and bottom third of the oven.
- Bakes the cookies for about 18 minutes, turning 1/2 way through, and switching racks. The cookies will be slightly golden on the edges, but still bright yellow in the center when done.
- Allow the cookies to cool completely on the baking sheets.
Sweet Corn Cereal Milk “Ice Cream” Filling
- 15g (1/4 cup) Cap’n Crunch
- 25g (1 1/2 tbsp) light brown sugar
- 12g (1 tbsp) granulated sugar
- 12g (2 tbsp) freeze-dried corn powder
- 1/2 tsp kosher salt
- 1/3 recipe (3/4 cup) Sweet Corn Cereal Milk, recipe below
- 1 large egg
- 1 cup heavy cream
- 1/4 cup sour cream
- Grind the Cap’n Crunch to a powder in a food processor.
- Whisk together the Cereal Milk and egg in a small bowl.
- In a large saucepan, combine the powered Cap’n Crunch, sugars, corn powder, cornstarch, and salt. Whisk in the cereal milk/egg mixture in a slow and steady stream, whisking until smooth.
- Heat the mixture over medium-low heat, whisking often until the mixture has thickened (about 3 to 5 minutes). Scrape the mixture into a small bowl and refrigerate for 1 hour.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and sour cream. Whip to soft peaks. 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.
Sweet Corn Cereal Milk
makes about 2 1/4 cups
- 100g (2 3/4 cups) Cap’n Crunch
- 3 3/4 cups cold whole milk
- 30g (2 tbsp) light brown sugar
- 1/4 tsp kosher salt
- Crush the cereal to the texture of coarse sand or gravel with your hands.
- Combine the cereal and milk in a large pitcher or bowl and stir vigorously. Let sit at room temperature for 20 minutes.
- 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.
- Whisk in the sugar and salt into the milk mixture.
- 12 ounces frozen raspberries
- 2-3 tbsp freshly-squeezed orange juice
- heaping 1/4 cup granulated sugar
- Combine all of the ingredients in a saucepan and heat over media-high heat for about 5-10 minutes until the berries are broken down and the mixture is slightly thickened.
- Strain the mixture through a fine-mesh sieve, pushing the liquid completely out of the seeds.
- Refrigerate until chilled.