Grape Nut Ice Cream
This ice cream captures the resourcefulness of Jamaican home cooking, where sweetened condensed milk replaces fresh cream in kitchens across the island. Grape Nuts cereal, that oddly savory American breakfast staple, transforms into something entirely different when folded into custard, its toasted grain flavor mellowing into subtle sweetness as it softens. The result is creamy and nostalgic, with texture that evolves as you eat it, proof that the best desserts often come from improvisation rather than precision.
Instructions
In a large bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk and vanilla extract until well combined.
Fold in the cereal and stir until evenly distributed throughout the mixture.
Pour the mixture into a freezer-safe container (such as a loaf pan).
Lay plastic wrap on top of the ice cream to avoid freezer burn.
Cover the container and freeze for at least 6 hours or until solid.
Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving..
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