Grapenut Ice Cream
This homemade Grapenut Ice Cream combines a rich, creamy custard base with the nostalgic crunch of Grapenuts cereal, creating a delightful contrast in every bite. The ice cream is smooth, creamy, and subtly sweet, with the added texture of soft yet crunchy cereal bits. This New England classic is perfect for those who enjoy unique flavors and textures in their ice cream, and it’s easy to make with just a few ingredients!
Equipment
- 1 medium saucepan
- 1 Ice Cream Maker (optional, for churning)
- (1) Whisk
- 1 Fine-mesh sieve
- 1 Medium bowl (for whisking eggs)
- 1 airtight container (for freezing)
Ingredients
- 1 cup 240 ml Whole milk
- 1 cup 240 ml Heavy cream
- 1 cup 200 g Granulated sugar
- 4 large Egg yolks
- 1 tsp 5 ml Vanilla extract
- 1/4 tsp 1.5 g Salt
- 1 to 1.5 cups 100–150 g Grapenuts cereal
Optional add-ins:
- 1/2 tsp 2.5 ml Cinnamon (for a spiced flavor)
- 1/4 cup 60 ml Caramel sauce (for drizzling)
Instructions
Prepare the Custard Base
- In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium, stirring occasionally, until the sugar has dissolved and the mixture is warm but not boiling.
Temper the Eggs
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the eggs while whisking constantly to temper the eggs. Slowly pour in the rest of the warm mixture, continuing to whisk.
Cook the Custard
- Return the egg and milk mixture to the saucepan over low heat. Stir constantly with a wooden spoon or heat-resistant spatula until the custard thickens slightly and coats the back of the spoon, about 10-15 minutes.
Strain and Cool the Custard
- Remove the saucepan from the heat and strain the custard through a fine-mesh sieve to remove any cooked egg bits. Let the custard cool slightly at room temperature.
Add Grapenuts
- Stir in the Grapenuts cereal into the custard. Let the mixture sit for at least 30 minutes in the refrigerator, or up to several hours to allow the cereal to soften and absorb the flavors of the custard.
Churn the Ice Cream
- Pour the cooled custard mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for 20-30 minutes.
Freeze the Ice Cream
- Transfer the ice cream to an airtight container and freeze for at least 4-6 hours, or until firm enough to scoop.
Serve and Enjoy
- When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly before scooping.Enjoy as is, or top with your favorite additions like caramel sauce or chopped nuts.
Notes
- If you don’t have an ice cream maker, you can still make this ice cream by freezing the mixture in an airtight container and stirring every 30 minutes for the first few hours to break up any ice crystals.
- If you prefer a sweeter ice cream, feel free to adjust the amount of sugar to your taste.
- For a dairy-free version, substitute the milk and cream with coconut or almond milk, and use a plant-based sweetener if desired. The texture will be slightly different but still delicious!