GRAPE-NUTS ICE CREAM
The local church always has homemade ice cream at the local fairs and celebrations. The big seller is Grape-Nuts. You have to get there early if you want any of it. This is not their recipe. They won't part with it. This Recipe from David Lebovitz's The Perfect Scoop, Ten Speed Press. Time is chilling time for mix.
Provided by drhousespcatcher
Categories Frozen Desserts
Time 6h
Yield 1 quart
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3267.1, Fat 265.3, SaturatedFat 164.7, Cholesterol 978.2, Sodium 780.8, Carbohydrate 218.5, Fiber 5.7, Sugar 158.2, Protein 20.9
GRAPE-NUTS ICE CREAM
Categories Ice Cream Machine Dairy Egg Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 5
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.
BUTTERMILK GRAPE-NUTS ICE CREAM
Grape-Nuts ice cream is a New England favorite. Make it even better with the addition of buttermilk and honey.
Provided by Renee Pottle
Categories Dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a medium saucepan bring the milk, buttermilk and honey to a simmer. Stirring until combined.
- Remove from heat. Let cool about 15 minutes.
- Stir in the vanilla. Cover and chill for several hours or overnight.
- Make ice cream following ice cream maker manufacturers instructions. Add the Grape-Nuts cereal just before the ice cream completely hardens.
- Spoon ice cream into an air-tight container. Keep in the freezer at least overnight before eating.
- Grape-Nuts will soften and become chewy the longer the ice cream sits. But it's ok, it tastes delicious even if you eat it all while the cereal is still crunchy!
GRAPE-NUTS QUICK BREAD
Make and share this Grape-Nuts Quick Bread recipe from Food.com.
Provided by Chris from Kansas
Categories Quick Breads
Time 45m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg.
- Combine the dry ingredients; stir into cereal mixture just until moistened.
- Spoon into two greased 8x4x2 inch loaf pans.
- Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
VANILLA ICE CREAM WITH GRAPE-NUTS
Make and share this Vanilla Ice Cream With Grape-Nuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Combine 1 1/2 cups cream, sugar, and corn syrup in a saucepan.
- Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
- Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
- Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
- If mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate the mixture uncovered until it is completely chilled (below 40°).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a chilled mixing bowl, and fold in the cereal.
- Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
- Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Nutrition Facts : Calories 2718.9, Fat 183.4, SaturatedFat 113.3, Cholesterol 673.4, Sodium 683.1, Carbohydrate 256.6, Fiber 5.2, Sugar 148.1, Protein 28.2
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