Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grape-Nuts Ice Cream
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- Level: Easy
- Total: 1 hr 45 min (plus freezing)
- Active: 30 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 269
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 59 mg
- Sodium
- 144 mg
For many New Englanders, summer isn't complete without a scoop of Grape-Nut ice cream. The cereal's toasted, malty flavor gives vanilla ice cream extra depth, while its signature crunch softens just enough to create a uniquely creamy-meets-crunchy texture. It's an unexpected combination that quickly wins people over.
- Level: Easy
- Total: 1 hr 45 min (plus freezing)
- Active: 30 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 269
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 59 mg
- Sodium
- 144 mg
Ingredients
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Directions
Special equipment:
an ice cream maker- Combine the milk, 1/2 cup heavy cream, the sugar and salt in a medium saucepan. Cook over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming and just below a simmer. Remove from the heat and whisk in the vanilla bean paste. Pour into a large bowl and stir in the Grape-Nuts. Let steep for 15 minutes.
- Stir the remaining 2 cups heavy cream into the Grape-Nuts mixture. Refrigerate until chilled, 1 to 2 hours.
- Place a metal loaf pan in the freezer to chill. When ready to churn, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until it’s the consistency of soft serve, 30 to 45 minutes. Scrape into the chilled loaf pan. Press plastic wrap directly onto the surface and freeze until firm, 3 to 4 hours.
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