Ingredients

Makes enough filling for 1 sweet corn cereal milk ice cream pie or 6 to 8 popsicles

　　15 g Cap’n Crunch (1/4 cup)

　　25 g light brown sugar (1 1/2 tablespoons tightly packed)

　　12 g granulated sugar (1 tablespoon)

　　12 g freeze-dried corn powder (see page 18) (2 tablespoons)

　　2 g cornstarch (1/2 teaspoon)

　　1 g kosher salt (1/4 teaspoon)

　　1/3 recipe Sweet Corn Cereal Milk (page 36) [175 g (3/4 cup)]

　　1 egg

　　210 g heavy cream (1 cup)

　　70 g sour cream (1/4 cup)

　　

Step 1

Grind the Cap’n Crunch to a powder in a food processor.

　　

Step 2

Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.

　　

Step 3

Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream—3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you don’t want the mixture to firm up completely).

　　

Step 4

Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.

　　

Step 5

Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.