This Grapenut Custard Ice Cream has a malted creamy base studded with chewy cereal bites, inspired by the nostalgic New England dessert. It's made traditionally with a cooked custard base and requires an ice cream churner, but the results are well worth the effort.
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If you didn’t grow up in New England or the southeast coast of Canada, there’s a good chance you’ve never heard of Grapenut Custard Ice Cream. And if that’s you, I’m genuinely sorry you've missed out, but we can fix that right now. This uniquely nostalgic ice cream is deeply comforting, subtly malty, and full of chewy little bites of Grape-Nuts cereal. As a kid, this was always my go-to order whenever we visited an ice cream shop that carried it. I laugh a little now thinking of seven-year-old Kelli choosing such an "old-fashioned" flavor, but then I also think to myself: little Kelli had good taste!
Despite the name, Grape-Nuts cereal contain neither grapes nor nuts. This nostalgic cereal is made from wheat and barley, and was originally marketed as a health food in the early 1900s. While the health claims have slighty faded, the cereal hasn't gone anywhere thanks to its nutty flavor and hearty texture, especially when used in Grapenut Custard (a baked pudding and another longtime New England favorite) and, of course, in this Grapenut Ice Cream.
Like most of my ice cream recipes, this is a traditional custard-style base cooked on the stovetop, cooled and then churned in an ice cream maker. The custard itself is fairly classic, with one key addition: malted milk powder. It deepens the flavor and helps create a smoother texture. The result is a creamy, mellow ice cream with just the right amount of chew from the cereal, which is stirred in after churning and softens slightly as it rests in the freezer.
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- Grape-Nuts cereal
- granulated sugar + brown sugar (the mix of sugars introduce an additional flavor note to the custard base which really makes it stand out)
- heavy cream + whole milk
- malted milk powder (this contributes a slightly sweet, toasty flavor to the custard that adds depth and it also improves the texture and creaminess of the ice cream)
- vanilla extract
- eggs (this recipe uses two whole eggs and two egg yolks)
- coarse kosher salt
How to Make It
As mentioned, this is a custard-style ice cream, which means dairy, eggs, and sugar are slowly cooked together on the stove until thickened, reaching about 180ºF. If you’re familiar with custard recipes, you might notice this one is a bit different: the eggs are not tempered. In my experience, that step is completely unnecessary since the eggs are gradually heated along with everything else. I’m always looking for ways to simplify, and skipping an unnecessary step like tempering eggs is a no-brainer.
Here is a shortened visual overview of the recipe. For the full recipe, scroll down to the end of this article.
Step 1: Whisk the sugars and milk powder first to evenly disperse it.
Step 2: Then, add the eggs and yolks and whisk vigorously until the sugar is mostly dissolved.
Step 3: Whisk in the cream, milk and vanilla. Cook while stirring constantly, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened.
Step 4: To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set.
Step 5: Strain the ice cream custard through a fine-mesh strainer into a metal bowl. Use an ice bath (optional) to cool the custard more quickly. Chill the ice cream base overnight in the refrigerator.
Step 6: Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency. In my experience this takes about 30 minutes.
Just before shutting off the ice cream spinner, add in the Grape-nuts! The cereal is hard, but as it sits in with the creamy custard ice cream, it'll soften slightly adding the perfect textural component to the ice cream.
How to Store It
Once the custard has been spun, it still needs to "harden" in the freezer, as well as give the cereal time to soften. The ice cream can be stored in one large container or multiple small containers. While dedicated ice cream containers are convenient for frequent ice cream making, any container available in your home can be used.
Here are some general best practices for storing ice cream:
- Transfer the churned ice cream immediately to an airtight container
- Press parchment paper onto the surface before putting on the lid
- Shallow containers are best
- Avoid temperature fluctuations as they create an icy texture
- Consume within 1-2 weeks for the best texture and quality.
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Full Recipe
Grapenut Custard Ice Cream
Creamy and so nostalgic, this Grapenut Custard Ice Cream has a malted base and chewy cereal bites, inspired by the classic New England dessert. It's made traditionally with a custard base and requires an ice cream churner, but it's well worth the effort. Be sure to read the instructions through to make sure you've left yourself enough time for chilling and freezing.
- Prep Time: 00:10
- Churning Time: 00:30
- Cook Time: 00:10
- Total Time: 00:40 plus chilling + freezing time
- Yield: 3 quarts
- Category: Ice Cream
- Method: Churn
Ingredients
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 3 tablespoons (24 grams) malted milk powder (optional)
- ¼ teaspoon coarse kosher salt (see note)
- 2 large eggs
- 2 large yolks
- 2 cups (455 grams) whole milk
- ¾ cup (170 grams) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (115 grams) Grape-Nuts cereal
Instructions
- Set up an ice bath with two nesting metal bowls.
- In a medium bowl, whisk together the granulated sugar, brown sugar, malted milk powder, and salt. Whisk in the whole eggs and yolks until smooth. Whisk in the milk and cream.
- Transfer the mixture to a heavy-bottomed medium pot.
- Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Add in the vanilla extract and continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a fine-mesh strainer into the inner bowl of the prepared ice bath.
- Cool the custard in the ice bath to room temperature, stirring occasionally.
- Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
- Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency. Add in the Grape-Nuts cereal and mix to combine.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
Don't forget: Freeze the ice cream machine canister 24 hours before you plan to churn the ice cream if your machine requires it!
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Grape-Nuts Ice Cream is best consumed within a week, but will last for several in the freezer. Different factors can impact this timeline, such as the temperature of your freezer, the storage container, and any thawing during the freezing process. It's not that the ice cream will spoil; it's just that the texture will change over time. So the sooner you enjoy it, the better!
Malted milk powder can be found in most grocery stores in the baking aisle. It is highly recommended for this recipe because it gives it a more nuanced flavor and creamier texture, but it is optional.
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