Grape Nut Ice Cream
Overview
Grape Nut Ice Cream is a creamy New England classic that began appearing in soda fountains in the early 1900s. The signature texture comes from softened nuggets of Grape-Nuts cereal gently suspended in a custard base enriched with heavy cream, whole milk, sweetened with granulated sugar, and smoothed by rich egg yolks, a touch of vanilla extract, and a pinch of salt. By soaking the Grape-Nuts cereal first, the grains soften and perfume the dairy; a final fold-in gives pleasant, toasty bites in every spoonful.
Ingredients
- Grape-Nuts cereal (1 cup, divided)
- Heavy cream (2 cups)
- Whole milk (1 1/2 cups)
- Granulated sugar (2/3 cup)
- Egg yolks (5 large)
- Vanilla extract (2 teaspoons)
- Salt (1/4 teaspoon)
Equipment
- Medium saucepan and heatproof spatula
- Mixing bowls and whisk
- Fine-mesh strainer
- Ice cream maker
- Instant-read thermometer (optional)
- Freezer-safe container with lid
Method
- Soak the cereal: In a bowl, combine 1/2 cup of the Grape-Nuts cereal with the whole milk. Let it stand for 20 minutes, stirring once or twice, until the grains soften and the dairy is lightly flavored.
- Warm the dairy: Pour the soaked whole milk (including softened bits) into a saucepan with the heavy cream, half of the granulated sugar, and the salt. Heat gently over medium until steaming and just below a simmer, stirring to prevent scorching.
- Whisk the yolks: In a separate bowl, whisk the egg yolks with the remaining granulated sugar until slightly thick and lightened.
- Temper and cook: Slowly ladle some hot dairy into the egg yolks while whisking, then return everything to the saucepan. Cook on low, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F). If you prefer using time, aim for a gentle stir over low heat for around 5 minutes, avoiding a simmer.
- Strain and chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove any curds and most cereal sediment. Stir in the vanilla extract. Cool over an ice bath, then refrigerate until thoroughly cold, at least 4 hours.
- Churn: Pour the cold base into your ice cream maker and churn until softly set, about 20 minutes or per manufacturer instructions.
- Fold and freeze: Stir in the remaining 1/2 cup Grape-Nuts cereal for texture. Transfer to a chilled container, press parchment on the surface, and freeze until scoopable, about 2 hours.
Tips for Success
- Balance texture: Straining keeps the custard silky while the final addition of Grape-Nuts cereal adds gentle crunch. For softer bits, add the cereal earlier; for more crunch, fold it in right before the freezer step.
- Custard cues: If you do not use a thermometer, look for a thickened nappe that holds a clean line when you drag a finger along the back of a coated spoon. Keep the heat low to protect the egg yolks.
- Flavor balance: A pinch of salt brightens sweetness and brings out the malted tones of Grape-Nuts cereal. Adjust vanilla extract to taste.
- Creaminess: For a richer body, increase the ratio of heavy cream slightly and reduce the whole milk proportion; for a lighter scoop, do the reverse. Maintain total liquid volume.
Serving Ideas
- Scoop into chilled bowls to preserve texture. The malty notes of Grape-Nuts cereal pair well with a drizzle of caramel or a shot of hot espresso for an affogato twist.
- Sandwich between crisp cookies for a nostalgic ice cream sandwich, or serve in cones for classic parlor vibes.
Storage
Keep covered in the coldest part of the freezer. For best texture, enjoy within a week. If the ice cream firms up, let it rest at room temperature for a few minutes to soften before scooping.
FAQ
Can I make this without eggs?
Yes. Swap the custard for a cornstarch-thickened base or a no-churn style, but expect a slightly different body than one built on egg yolks.
Why soak the cereal first?
Pre-soaking Grape-Nuts cereal in whole milk softens the grains and infuses the dairy with toasty, malty flavor, ensuring the finished ice cream has both depth and balanced texture.
Can I reduce sweetness?
You can cut the granulated sugar slightly, but sweetness affects texture and scoopability. Adjust in small increments and keep the pinch of salt to enhance flavor.