Grape Nuts Ice Cream Food

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:

• 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

VANILLA ICE CREAM WITH GRAPE-NUTS

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.

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-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.

GRAPENUTS ICE CREAM RECIPE - (4.5/5)

Steps:

• Combine all ingredients. Let stand in fridge 1 hour. Whip, then freeze. Take out and whip till light and then refreeze. Enjoy!

BUTTERMILK GRAPE-NUTS ICE CREAM

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!