Vanilla Ice Cream With Grape-Nuts

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READY IN: 1hr 5mins
Recipe by ratherbeswimmin

In 'Scoop' by Ellen Brown; adapted from The Daily Scoop, Barrington, RI

Ingredients Nutrition


  1. Combine 1 1/2 cups cream, sugar, and corn syrup in a saucepan.
  2. 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.
  3. 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.
  4. Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
  5. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
  6. If mixture is lumpy, strain it through a sieve.
  7. 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.
  8. Refrigerate the mixture uncovered until it is completely chilled (below 40°).
  9. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
  10. Transfer the ice cream to a chilled mixing bowl, and fold in the cereal.
  11. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
  12. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

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