Now that we are smack-dab in the middle of ice cream season my thoughts turn to Grapenuts. Yup, Grapenuts. Specifically; Grapenut Pudding Ice Cream. This flavor, albeit uncommon, is other-worldly-delicious. I recall seeing it as a child on ice cream shop menus in Maine or Massachusetts. Grapenut Pudding Ice Cream is a nostalgic, New England flavor. This recipe has developed over the years as each Summer I would obsessively play with the ratios of ingredients. My version is a vanilla custard base (closer to Italian gelato using egg yolks and cooking the base) but walks the line with American ice cream because it has equal ratios of cream & milk and only 3 yolks. The recipe calls for Vanilla Paste in leu of extract and a portion of vanilla bean. The paste contains the little black seeds, so that steeping and scraping the bean in this recipe is not necessary. <br />This recipe is quite sweet because that's how we roll over here. However, you could easily use a bit less of the sugar & honey. <br /> <br />You could play with the milk & cream ratio, too. My original inspiration was from the 1999 (ohhh, Prince!) Cuisinart Recipe Booklet for Premium Vanilla Ice Cream.

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