On the way to and from Martha's Vineyard this summer, my family stopped at the famous Gray's Ice Cream in Tiverton, Rhode Island www.graysicecream.com., famed for its Grape-Nuts Ice Cream. My husband had been hearing about this ice cream for years from his boss and now, finally, we had the opportunity to try a cone from one of the top ten ice cream shops in the country.
All the flavors we tried were exceptionally good, but the New England specialty, Grape-Nuts ice cream stood out the most and sent me into a tizzy. It tasted like cereal with milk... creamy, with just the right amount of texture from the Grape-Nuts. I had to find out how to make it!
I'm guessing that Gray's Ice Cream, being an American institution makes American style ice cream, as opposed to French ice cream, which is made from a custard base using eggs.
Here's my version of it, and I think it's pretty darn close! In fact, it's amazing!
If you can get your hands on fresh, local milk and cream you will really taste the difference!
© Pauline Rhoads and The Better Crumb, 2012.
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2 cups heavy cream
1 cup whole milk
3/4 cup cane sugar
1 1/2 teaspoons vanilla
1/3 cup Grape-Nuts
Pinch of salt
Heat whole milk in small pan until hot, and mix in sugar. Stir until dissolved and then add salt. Turn off heat and let cool. Combine with the rest of the ingredients and chill for at least an hour. Prepare in an ice cream machine according to manufacturers instructions.
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