Grapenut Ice Cream | I Scream for Ice Cream
Glory be, it’s ice cream season. July is, after all, national ice cream month. Of course, we New Englanders also consume a healthy portion of the stuff in the dead of winter, but this wilting weather is the perfect excuse to indulge.
Several years ago, during my first tour as Yankee’s food editor, I developed several ice cream recipes that, if you’ll forgive the bragging, were fantastic. I revisited them recently and found that they have stood the test of time.
One is a true New England classic: Grapenut Ice Cream. Among the many reasons I’m happy to call myself a New Englander is our ability to turn cereal into dessert (see our Grapenut pudding recipe).
Ice cream is truly easy to make. For best results, though, you’ll need to plan ahead. Homemade ice cream develops its best texture when the cooked custard base has an opportunity to chill slowly in the refrigerator for at least six hours before freezing. Ice cream experts call this “curing.” But if you’re in a hurry, you can always chill the base over a bowl of ice water and freeze it right away.
View and print the original recipe for Grapenut-Raisin Ice Cream.
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