Grape Nuts Ice Cream Recipes

GRAPE-NUTS® COCONUT ICE CREAM

Steps:

• Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.
• Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, maple extract, and black salt; blend until very smooth, about 2 minutes.
• Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
• Pour mixture into an ice cream maker; churn according to manufacturer's instructions, about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable, about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.

GRAPE-NUTS ICE CREAM

Steps:

• In a medium saucepan over medium heat, combine 1 cup of the cream, the sugar, salt and cinnamon. Heat, stirring constantly, until the sugar is dissolved.
• Remove the pan from the heat and stir in the remaining cream and the vanilla extract. Transfer the mixture to a bowl, cover and refrigerate until well chilled, about 6 hours.
• Process the mixture in an ice cream maker according to manufacturer's instructions. When the mixture has just begun to thicken, about a third of the way through churning, add the cereal and continue processing.
• One of the options is to drizzle maple syrup on top. We do not. Makes a quart.

GRAPE NUT ICE CREAM

Steps:

• In a medium bowl, whisk the egg yolks and 1/4 cup brown sugar until combined.
• In a medium sized, heavy bottomed saucepan, stir together cream, milk, salt, and remaining 1/4 cup brown sugar. Bring to a simmer over medium-high heat, then reduce the heat to medium.
• Carefully and slowly add a ladle-full of the hot cream mixture to the egg mixture, whisking the eggs constantly. Repeat with two more ladles of cream, adding slowly and whisking constantly. Using a heatproof rubber spatula, stir the cream mixture in the saucepan as you slowly add the egg mixture to the pan.
• Cook the mixture over medium heat, stirring constantly, until it is thick, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, about 2 minutes.
• Pour the mixture through a fine mesh strainer into a zip top food storage bag. Seal the bag and place it in an ice-water bath, moving it around occasionally until cooled. Remove the container from the ice water bath and refrigerate for two hours or overnight.
• Once the base is chilled, freeze in an ice cream maker according to manufacturer's instructions.
• While the ice cream is churning, make the mix-in. In a small bowl, combine honey and grape nuts. Once the ice cream is done in the ice cream machine, carefully fold in large chunks of the cereal mixture. Transfer the ice cream to a covered container and freeze for a minimum of four hours.
• Homemade ice cream will stay good for about 1 week but is best enjoyed within a few days.

GRAPE-NUTS ICE CREAM

Steps:

• 1 Beat the egg yolks and sugar in the bowl of a stand mixer or hand-held electric mixer for about 3 minutes, until the mixture is pale yellow
• 2 Meanwhile, bring a couple of inches of water to a low boil in a medium saucepan over medium heat
• 3 Add the warmed cream to the egg mixture in a slow, steady stream, mixing constantly
• 4 When the cream is fully incorporated, remove the bowl from the mixer and place it in the saucepan over the water, making sure the bottom of the bowl does not touch the water
• 5 Whisk constantly until the mixture reaches 170 degrees, about 10 minutes
• 6 This will be the ice cream base
• 7 Add the chilled milk and salt, whisking to incorporate
• 8 Pour into a storage container, cover and refrigerate for at least 1 hour, until thoroughly chilled
• 9 Add the ice cream base to your ice cream maker along with 3/4 cup of the cereal and the vanilla extract
• 10 Process according to the manufacturer's directions
• 11 When the mixture has frozen, add the remaining 1/4 cup of cereal and allow the machine to mix it in
• 12 Transfer the ice cream to an airtight container and freeze for at least 1 hour before serving
• 13 To serve, sprinkle additional cereal on top, if desired

GRAPE NUT ICE-CREAM RECIPE

Steps:

• Take the egg yolks in a medium bowl and sugar until the mixture is pale yellow in color.
• To the mixture in the bowl, add warmed cream in a slow and steady stream, mixing constantly. When the mixture is combined and smooth, place the bowl over the saucepan containing warm water over medium heat.
• The bottom of the bowl must not touch the water. Whisk the mixture constantly for about 10 minutes until the mixture reaches the temperature of 170 degrees. Your ice cream base is ready.
• Add chilled milk and salt to the mixture and whisk to combine. Pour the mixture into a storage container and refrigerate for 1 hour until it's thoroughly chilled.
• Add this ice cream base to the ice cream maker. Add 3/4 cups of grape nuts cereal and vanilla extract. Process it according to the manufacturer's directions.
• Add the remaining 1/4 cup of grape nuts to the frozen mixture and mix it well. Add the mixture to an airtight bowl and freeze in the refrigerator for at least 1.5 hours before serving.
• Garnish with some additional cereals, if desired.

GRAPE-NUTS ICE CREAM

Steps:

• In a large metal bowl with an electric mixer beat together yolks and sugar until pale yellow and thick.
• In a metal bowl set over a pan of simmering water heat 2 cups heavy cream until warm.
• Add warm cream to yolk mixture in a slow stream, whisking constantly.
• Set bowl with custard over simmering water and cook, stirring constantly with a wooden spoon, until a thermometer registers 170°F. Remove bowl from heat and stir in remaining cup cream. Chill custard until cold, about 1 hour.
• Add Grape-Nuts and vanilla to custard and freeze in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.