JAMAICAN GRAPE NUT ICE CREAM

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 tsp pure vanilla extract

• Pinch of salt

• 1 cup Grape Nuts cereal (separated: ½ cup for soaking, ½ cup stirred in at the end)

Instructions:

1. Soak the cereal

   • In a bowl, combine ½ cup Grape Nuts with the milk. Let it soak in the refrigerator for at least 30 minutes to 1 hour. This softens the cereal and infuses the milk with its malty flavor.

2. Make the base

   • In another bowl, whisk together the heavy cream, sugar, vanilla, and salt until the sugar is dissolved.

   • Stir in the soaked milk (with the softened Grape Nuts).

3. Chill mixture

   • Cover and refrigerate the base for at least 2 hours or overnight for deeper flavor.

4. Churn

5. Pour the mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s directions (usually about 20–25 minutes).

Or add mixture to desired dish a freeze overnight after adding extra grape nuts for crunchiness

1. Add the crunch

   • In the last 5 minutes of churning, add the remaining ½ cup dry Grape Nuts so they stay a little crunchy.

2. Freeze to set

   • Transfer the ice cream into a freezer-safe container. Cover and freeze for at least 4 hours before serving.

Tips:

• If you like it creamier and less crunchy, soak all the Grape Nuts in the milk instead of adding some at the end.

• You can add a splash of condensed milk (about ¼ cup) for a more Caribbean-style richness.

• A touch of cinnamon or nutmeg can give it a cozy, spiced vibe.

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