Grape-Nut Ice Cream

by Molly Shuster

A dense, creamy vanilla custard is dotted with crunchy Grape-Nuts in this old-fashioned, New England treat. While homemade ice cream takes a bit of time and planning, your efforts will be well rewarded.


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 vanilla bean, scraped (keep pod for steeping)
  • 1 tsp. vanilla extract
  • 2/3 cup Grape-Nuts cereal
  • 8 large egg yolks
Grape-Nut Ice Cream

Elizabeth Cecil

Heat the cream, milk, sugar, vanilla bean seeds and vanilla bean over medium heat until steaming. Remove from heat and let steep 30 minutes.

Return the pan to the stove and heat over medium heat until steaming. Meanwhile, lightly whisk the yolks in a medium bowl. Using a ladle, pour about 1/3 cup of the hot liquid into the egg yolks and stir to combine. Repeat this step 4-5 times. Remove the pan from the heat and add the tempered egg mixture. Lower the heat and cook the mixture, stirring constantly, until the mixture has thickened slightly and coats the back of a spoon. Immediately pour through the sieve and press on any solids. Stir in vanilla extract. Cool slightly, stirring occasionally, then place a piece of plastic wrap directly onto the surface of the custard. Cool to room temperature, then refrigerate overnight. Freeze your ice cream bowl overnight.

Pour the custard into the ice cream maker and follow manufacturer’s directions. Once churned, add the Grape-Nuts and stir to combine. Transfer to a bowl or loaf pan. Cover with plastic wrap and freeze at least 8 hours or overnight.

Yield: 1 quart