Vanilla Ice Cream With Grape-Nuts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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