Buy Now → 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
- 1/2 cup (100 grams) granulated sugar
- 1/4 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
- 3/4 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.
Find it online: https://everydaypie.com/grapenut-ice-cream/