Brown Bread Ice Cream.

Brown Bread Ice Cream

Inspired by the LA creamery Scoops

Grape Nuts for the young (Candied Grape-Nuts)

1 cup Grape-Nuts cereal

3 tablespoons unsalted butter, melted

2 tablespoons vegetable oil

Pinch Kosher salt

¼ cup dark brown sugar

¼ cup white sugar

Pinch cinnamon

2 tablespoons maple syrup

1 tablespoon flour

1.  Preheat the oven to 375 degrees Farenheight and line a large baking sheet with tinfoil.  Combine all ingredients in a large bowl and toss together until evenly combined.  Spread the mixture evenly onto the foil and bake for 12-15 minutes, stirring every few minutes, until the cereal is toasted and slightly darker.  Let cool completely.


1 ½ cups white sugar

¾ cup water

2 tablespoons butter

¾ cup heavy whipping cream

½ teaspoon pure vanilla extract

Pinch Kosher salt

1.  Combine the white sugar and water in a heavy-bottomed saucepan over medium-high heat and bring to a boil, swirling every so often to catch the sugar that cakes on the sides of the pan.  Boil until the mixture is deep amber in color, about 10-15 minutes.  Remove from heat and, being extremely careful because the mixture will steam and bubble vigorously, add the butter and whipping cream, whisking to combine.  Stir in the vanilla and salt and set caramel aside, allowing to cool completely before use.

Ice Cream

2 cups low-fat milk, plus more for topping off

1 cup Grape-Nuts cereal

4 large egg yolks

¼ cup dark brown sugar

¼ cup white sugar

½ teaspoon pure vanilla extract

Pinch Kosher salt

½ cup heavy whipping cream

1.  Add the Grape-Nuts to the milk and let soak for about 30 minutes in the refrigerator.  Strain the Grape-Nuts out of the milk and discard, pressing the cereal to squeeze out any flavor.  Top the milk of with fresh milk so that in total, the volume is two cups.  Bring the milk to a boil in a heavy-bottomed saucepan and set aside.

2.  Whisk together the egg yolks, sugars, vanilla, and salt.  Slowly pour the hot milk into the yolk mixture, whisking continuously so that the eggs don’t scramble.  Return the custard base to the saucepan and, over medium-low heat, stirring constantly with a wooden spoon for about 5 minutes longer, or until the custard coats the back of the spoon.  Do not bring to a boil.  Strain the custard and immediately whisk in the cream.  Refrigerate the custard until cold and then freeze according to the ice cream maker’s instructions.  In the last minutes of churning, add ¾ of the candied Grape-Nuts.  Add ¾ of the caramel in the last seconds of churning to create a swirl.  Transfer ice cream to a container and top with the remaining candied Grape-Nuts and caramel.  Freeze overnight before serving.

2 thoughts on “Brown Bread Ice Cream.

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