An innovative take on an old favorite. Raw eggs are used in this recipe. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women.
| Prep Time: | 4 mins |
| Additional Time: | 46 mins |
| Total Time: | 50 mins |
| Servings: | 32 |
| Yield: | 4 quarts |
Ingredients
- 3 quarts milk
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs, beaten
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavored extract
- 1 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
Instructions
- Combine milk, condensed milk, eggs, sugar, vanilla, maple extract and cereal in the freezer canister of an ice cream maker. Freeze according to manufacturer’s directions.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 82 mg |
| Sugars | 24 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Like one of the reviewers, I cut the recipe down to fit into my ice cream maker. It came out a bit liquidy, but still firm enough to eat as ice cream 🙂 I also crushed cheerios and used them instead of the grape nuts. Oh, and I used maple syrup instead of extract which I thought made this pretty flavorful. Topped with nuts!
Yummy. I had to cut this recipe way down in order to fit it into my ice cream maker. This tastes great, didn’t take long to set, and has a good consistency. I really don’t think it needs the maple flavor. I also think this would be great with the honey grapenuts. Think I’ll try that next. I chilled the mixture for a day before I made the ice cream. That helps.
Very good! I used Lowfat milk, and it came out watery, but nevertheless a winner!