The star ingredient of one of Jamaica's favorite frozen treats is a breakfast cereal. Grape-Nuts are added to the ice cream base in two parts to achieve two goals: The cereal that goes in at the beginning imparts a malty flavor to the cream as it freezes; the extra shot at the end provides a crunch that's like having a cone inside the ice cream. For even more crunch, sprinkle cereal on individual servings as a garnish.
Make Ahead: The ice cream base needs to chill for at least 1 hour before being processed. The finished ice cream needs to firm up the freezer for at least 1 hour before serving.
Yield: Makes about 4 cups
- 6 large egg yolks
- 2/3 cup sugar
- 2 cups heavy cream, warmed
- 1 cup chilled whole milk
- 1/4 teaspoon salt
- 1 cup Grape-Nuts cereal, plus more for optional garnish
- 2 teaspoons vanilla extract
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.
Meanwhile, bring a couple of inches of water to a low boil in a medium saucepan over medium heat.
Add the warmed cream to the egg mixture in a slow, steady stream, mixing constantly. 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. Whisk constantly until the mixture reaches 170 degrees, about 10 minutes. This will be the ice cream base.
Add the chilled milk and salt, whisking to incorporate. Pour into a storage container, cover and refrigerate for at least 1 hour, until thoroughly chilled.
Add the ice cream base to your ice cream maker along with 3/4 cup of the cereal and the vanilla extract. Process according to the manufacturer's directions. When the mixture has frozen, add the remaining 1/4 cup of cereal and allow the machine to mix it in. Transfer the ice cream to an airtight container and freeze for at least 1 hour before serving. To serve, sprinkle additional cereal on top, if desired.
Based on a July, 1998, recipe in Gourmet.
Tested by Jim Webster.
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