There are a few places to buy Jamaican grapenut ice cream near me but I may go broke buying as much as I use to. Finally, I have decided to make my own recipe with a play on my vanilla ice cream recipe. This ice cream recipe is by far the best I have made.
Ingredients for Jamaican Grapenut Ice Cream
The ingredients for this ice cream recipe is like any other traditional vanilla ice cream with the addition of grapenut. Here is the list of ingredients along with link to purchase them using Amazon.
- Heavy Cream
- Whole Milk
- Grape Nuts Cereal
- Vanilla Extract
- Brown Sugar
- Egg Yolks - you can get this at your local grocery store
- Salt
Tempering Eggs Yolk
Tempering the egg yolks for the ice cream base is not a necessary step but it surely keep the texture and flavor very classic.
First, whisk the cream, milk, sugar and salt in and medium sauce pan and bring to a simmer, over medium heat.
Beat the egg yolks in a medium bowl using a whisk.
Slowly whisk the hot cream into the beaten eggs yolks, then pour back into the sauce pan. Then place the pan back on medium heat.
Cook stirring constantly with a wooden spoon, until the mixture thickens. You will know when its getting thick if it coats the back of the spoon or if the mixture reached 180 degrees fahrenheit.
This step should take no more than 10 minutes.
Remove the mixture from the heat and place in an ice bath. Placing the mixture in an ice bath will speed up the cooling process. While the mixture is cooling, stir occasionally with a wooden spoon until completely cooled.
What is Creme Anglaise?
Creme anglaise is actually the cooked custard base you use to make ice cream. You combine creme anglaise with whipping cream before churning it to make the best ice cream.
In order to have the complete base for the Jamaican grapenut ice cream, the only two ingredients left are shown above, the grape nuts cereal and the vanilla extract.
Add as little or as much grape nut cereal as desired before churning.
Try My Jamaican Rum and Raisin Ice Cream Recipe!
Grapenut Ice Cream Recipe
Equipment
- Ice Cream Maker
- Wooden Spoon
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk
- Thermometer
Ingredients
- 3 Cup Heavy Cream
- 1 Cup Whole Milk
- ¼ Teaspoon Salt
- ¾ Cup Brown Sugar
- 5 Egg Yolks
- ½ Cup Grape Nuts Cereal
- 1 Tablespoon Vanilla Extract
Instructions
- Whisk the cream, milk, sugar and salt in and medium sauce pan and bring to a simmer, over medium heat.
- Beat the egg yolks in a medium bowl using a whisk.
- Slowly whisk the hot cream into the beaten eggs yolks a half cup at time.Pour the tempered mixture back into the sauce pan. Then place the pan back on medium heat.
- Cook stirring constantly with a wooden spoon, until the mixture thickens. You will know when its getting thick if it coats the back of the spoon or if the mixture reached 180 degrees fahrenheit. This step should take no more than 10 minutes.
- Remove the mixture from the heat and place in an ice bath. Placing the mixture in an ice bath will speed up the cooling process. While the mixture is cooling, stir occasionally with a wooden spoon until completely cooled.
- Once the mixture is completely cooled, add the vanilla extract and grapenut cereal then stir to combine.
- Churn/Freeze the ice cream according to manufacturer's instruction.
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