BUTTERMILK GRAPE-NUTS ICE CREAM
Grape-Nuts ice cream is a New England favorite. Make it even better with the addition of buttermilk and honey.
Provided by Renee Pottle
Categories Dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a medium saucepan bring the milk, buttermilk and honey to a simmer. Stirring until combined.
- Remove from heat. Let cool about 15 minutes.
- Stir in the vanilla. Cover and chill for several hours or overnight.
- Make ice cream following ice cream maker manufacturers instructions. Add the Grape-Nuts cereal just before the ice cream completely hardens.
- Spoon ice cream into an air-tight container. Keep in the freezer at least overnight before eating.
- Grape-Nuts will soften and become chewy the longer the ice cream sits. But it's ok, it tastes delicious even if you eat it all while the cereal is still crunchy!
GRAPE-NUTS ICE CREAM
The star ingredient of one of Jamaica's favorite frozen treats is a breakfast cereal.
Provided by Based on a July, 1998, recipe in Gourmet
Yield 8
Number Of Ingredients 7
Steps:
- 1 Beat the egg yolks and sugar in the bowl of a stand mixer or hand-held electric mixer for about 3 minutes, until the mixture is pale yellow
- 2 Meanwhile, bring a couple of inches of water to a low boil in a medium saucepan over medium heat
- 3 Add the warmed cream to the egg mixture in a slow, steady stream, mixing constantly
- 4 When the cream is fully incorporated, remove the bowl from the mixer and place it in the saucepan over the water, making sure the bottom of the bowl does not touch the water
- 5 Whisk constantly until the mixture reaches 170 degrees, about 10 minutes
- 6 This will be the ice cream base
- 7 Add the chilled milk and salt, whisking to incorporate
- 8 Pour into a storage container, cover and refrigerate for at least 1 hour, until thoroughly chilled
- 9 Add the ice cream base to your ice cream maker along with 3/4 cup of the cereal and the vanilla extract
- 10 Process according to the manufacturer's directions
- 11 When the mixture has frozen, add the remaining 1/4 cup of cereal and allow the machine to mix it in
- 12 Transfer the ice cream to an airtight container and freeze for at least 1 hour before serving
- 13 To serve, sprinkle additional cereal on top, if desired
Nutrition Facts : Calories 380 calories, Fat 27 g, Carbohydrate 32 g, Cholesterol 240 mg, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 20 g
GRAPE-NUTS ICE CREAM
The local church always has homemade ice cream at the local fairs and celebrations. The big seller is Grape-Nuts. You have to get there early if you want any of it. This is not their recipe. They won't part with it. This Recipe from David Lebovitz's The Perfect Scoop, Ten Speed Press. Time is chilling time for mix.
Provided by drhousespcatcher
Categories Frozen Desserts
Time 6h
Yield 1 quart
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3267.1, Fat 265.3, SaturatedFat 164.7, Cholesterol 978.2, Sodium 780.8, Carbohydrate 218.5, Fiber 5.7, Sugar 158.2, Protein 20.9
HOMEMADE GRAPE NUTS®
If you enjoy Grape Nuts® cereal, try making your own with this easy recipe. This cereal has a great crunch texture and is a bit sweeter than the commercial Grape Nuts® cereal. Why make your own? Because it's addictive and much less expensive!
Provided by DGatJubilee
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper.
- Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl. Stir in buttermilk and vanilla extract; mix well. Pour mixture into prepared baking sheet and spread evenly with a spatula.
- Bake in the preheated oven until browned and firm, 20 to 25 minutes. Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
- Preheat oven to 275 degrees F (135 degrees C).
- Break cooked patty into chunks and put through a meat grinder, using a coarse blade. Divide crumbs over two baking sheets.
- Bake in the oven until dry, stirring every 10 minutes, about 30 minutes. Allow crumbs to cool completely and store in an airtight container.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 45.6 g, Cholesterol 1.6 mg, Fat 1 g, Fiber 4.4 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 348.5 mg, Sugar 20 g
BUTTERMILK ICE CREAM
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.
GRAPE-NUTS ICE CREAM
Categories Ice Cream Machine Dairy Egg Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 5
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.
BUTTERMILK ICE CREAM
We think of this flavor as old-fashioned-in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.
Provided by Kris Hoogerhyde
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
- In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
- Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)
- Add the buttermilk and vanilla to the cold base and whisk to blend.
- Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
VANILLA ICE CREAM WITH GRAPE-NUTS
Make and share this Vanilla Ice Cream With Grape-Nuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2718.9, Fat 183.4, SaturatedFat 113.3, Cholesterol 673.4, Sodium 683.1, Carbohydrate 256.6, Fiber 5.2, Sugar 148.1, Protein 28.2
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