GRAPE-NUTS ICE CREAM
3 cups heavy (whipping) cream, divided use
3/4 cup sugar
Pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup Grape-Nuts breakfast cereal
Maple syrup, warmed (for serving)
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.
To serve, drizzle with warm maple syrup.
Makes 1 quart
Source: The Perfect Scoop by David Lebovitz
3 cups heavy (whipping) cream, divided use
3/4 cup sugar
Pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup Grape-Nuts breakfast cereal
Maple syrup, warmed (for serving)
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.
To serve, drizzle with warm maple syrup.
Makes 1 quart
Source: The Perfect Scoop by David Lebovitz
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