Sunday, July 11, 2010

Cinnamon Grape Nuts Ice Cream

The ice cream really needs to sit in the freezer several hours, or overnight until the Grape Nuts soften-otherwise, watch out for your teeth.

I used cinnamon sugar for mine, which is lovely, but you could do this with a really rich vanilla ice cream, which is traditional.

You Will Need:

4 large egg yolks
1/2 cup cinnamon sugar
1 cup heavy cream
1 cup whole milk
1 1/2 teaspoons vanilla extract
1/2 cup Grape Nuts cereal

Whisk together the egg yolks and sugar until light. Heat the milk and cream until steaming. Whisk the milk slowly into the egg mixture. return to the pan and cook, whisking until it reaches 170 degrees F. Strain into a heat-proof bowl through a fine sieve. Stir in vanilla extract. Set in an ice bath until cool, then process in a machine or freezer tray. Right before packing it to ripen and store, stir in the Grape Nuts.

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