Many New England restaurants offer Grape-Nuts pudding for dessert, and several of the best ice-cream parlors make Grape-Nuts ice cream. The crunchy cereal becomes a soft savory note in sweet vanilla-flavored cream.

　　

Ingredients

Makes about 1 quart

　　6 large egg yolks

　　2/3 cup sugar

　　3 cups heavy cream

　　1 cup Grape-Nuts

　　1 1/2 teaspoons vanilla

　　

Step 1

In a large metal bowl with an electric mixer beat together yolks and sugar until pale yellow and thick.

　　

Step 2

In a metal bowl set over a pan of simmering water heat 2 cups heavy cream until warm.

　　

Step 3

Add warm cream to yolk mixture in a slow stream, whisking constantly.

　　

Step 4

Set bowl with custard over simmering water and cook, stirring constantly with a wooden spoon, until a thermometer registers 170°F. Remove bowl from heat and stir in remaining cup cream. Chill custard until cold, about 1 hour.

　　

Step 5

Add Grape-Nuts and vanilla to custard and freeze in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.