Put 2 cups of cereal into 1 1/2 c of whole milk and allow it to sit for 30-45 minutes.
Strain the milk from the cereal and discard the soggy cereal.
Add the cereal infused milk, sugar, cinnamon, salt, half & half, vanilla and whipping cream together and pour into ice cream maker.
Process according to manufacturers directions.
While ice cream is churning, sugar your 1 C remaining cereal with brown sugar. Stir cereal and brown sugar together over medium heat in a frying pan until sugar melts. Stir to coat cereal with melted sugar.
Place on a plate and allow to cool. Break into pieces.
When ice cream is done churning, stir the sugared cereal into the ice cream and place in a freezer container and freeze until it hardens.
Garnish with additional cereal when serving if desired
Notes
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.If stored in an insulated container, ice cream will keep for up to two weeks in the freezer before ice crystals begin to form.