Grapenuts Ice Cream Recipe 455

Steps:

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

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.

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.

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.