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Grapenut Ice Cream | I Scream for Ice Cream

Grapenut Ice Cream | I Scream for Ice Cream
4 votes, 4.25 avg. rating (83% score)

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.

Grapenut ice cream

Grapenut ice cream (without the raisins)

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.

 

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

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Amy Traverso

Author:

Amy Traverso

Biography:

Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
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2 Responses to Grapenut Ice Cream | I Scream for Ice Cream

  1. Lamantha May 17, 2012 at 5:28 pm #

    I am looking for a grape nut recipe using Diary Mix 10% mix. could this be used if so please give me the recipe asap. Thank you

  2. Liz May 3, 2013 at 4:33 pm #

    How about adding some RUM raisins to this ice cream? Kill two New England ice cream favorites with one stone….

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