Momofuku’s Cereal Milk Ice Cream

Ingredients

  • 10 oz cornflakes
  • oz nonfat dry milk powder
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 6.5 oz (one and a half stick) unsalted butter, melted
For Cereal Milk (approximately 1 cup):
  • 4 cups whole milk
  • 14 oz caramelized cornflakes
For Cereal Milk Ice Cream (makes approximately 3,5 cups):
  • 1 cup heavy cream
  • 1 cup cereal milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large egg yolks
  • 4 oz caramelized cornflakes, to serve

Dragon Fruit And Yogurt Smoothie

Ingredients

  • 1 Dragon fruit
  • 2 Fresh apricots
  • 2 drops Sugar substitute
  • 2 Tbsp Hung yogurt
  • 1/2 Cup Milk
  • 3 Tbsp Corn cereal

Directions

  1. Peel and cut the dragon fruit into chunks.
  2. Deseed and dice up the apricots and put in a blender along with the dragon fruit.
  3. Put the sugar drops, yogurt and milk and give it nice blend.
  4. Add some ice cubes to cool it quickly.
  5. Add the corn flakes.
  6. Blend it well till it’s luscious, smooth and silky.
  7. Serve in a glass garnished with cereal.

Spaghetti and Meatballs

Ingredients

  • 1 recipe meatballs (recipe follows)
  • 1 1⁄2 cups basic tomato sauce (recipe follows)
  • 1 pound Barilla spaghetti
  • 1 cup freshly grated Parmigiano Reggiano
Meatballs:
  • 3 cups day-old bread, cut into 1-inch cubes
  • 1 1⁄4 pounds ground chuck beef
  • 3 eggs, beaten
  • 3 garlic cloves, minced
  • 3 ⁄4 cup grated Pecorino Romano cheese
  • 1⁄4 cup finely chopped Italian parsley
  • 1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
Basic tomato sauce:
  • 1⁄4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1⁄4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1⁄2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved