Best Vanilla Ice Cream With Grape Nuts Recipes

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 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.

VANILLA ICE CREAM

Steps:

• Put a large mixing bowl in the freezer to chill. In a saucepan over medium heat, bring the half-and-half, cream and vanilla bean to a simmer, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. In a bowl, whisk together the egg yolks and sugar. When the cream mixture reaches a fast simmer turn it off, do not let it boil! In a thin stream, whisk half of it into the egg yolk mixture. Then pour the egg-cream mixture into the saucepan containing the rest of the cream mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready, if the edges blur, it is not quite thick enough yet. When it is ready, quickly remove from the heat. Meanwhile, remove the bowl from the freezer, put 4 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water.
• Strain the cream mixture through a fine sieve to remove the vanilla bean pieces, into a smaller bowl. Chill 3 hours, then freeze according to the directions for your ice cream maker.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

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.