HONEY CRUNCH ICE CREAM

 

Honey Crunch Ice Cream

HONEY CRUNCH
1 tablespoon honey
1 teaspoon butter -- melted
1 teaspoon milk
1 teaspoon light brown sugar
1/2 teaspoon pure vanilla extract
1/4 cup Grape-Nuts cereal
ICE CREAM
1 1/2 cups whole milk
1 can nonfat sweetened condensed milk (14-ounce)
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon salt

TO MAKE HONEY CRUNCH:

1. Preheat oven to 350F. Lightly oil a small baking pan or coat it with nonstick cooking spray. 2. In a small bowl, mix honey, butter, milk, brown sugar and vanilla until blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin layer in the prepared baking pan. Bake, stirring once or twice, for 5 minutes, or until the cereal has darkened and bubbling has subsided. Spread on a plate and let cool completely. Break up any large clumps and set aside. (The honey crunch can be stored in an airtight container at room temperature for up to 3 days.)

TO MAKE ICE CREAM:

1. In a large bowl, mix milk, condensed milk and vanilla until blended. For best results, refrigerate the mixture until well chilled, at least 2 hours. 2. Stir lemon juice and salt into the chilled ice cream mixture. Pour into the canister of an ice cream maker and freeze according to manufacturer's directions. Halfway through freezing, when ice cream begins to thicken, sprinkle in honey crunch and continue freezing. If necessary, let the ice cream harden in the freezer for 30 minutes before serving. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

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