This is my Grandfather's recipe. The name doesn't sound too appealing, but it is the best ever. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Jodi

Gallery

Recipe Summary

prep:
10 mins
additional:
35 mins
total:
45 mins
Servings:
32
Yield:
1 gallon
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup); set aside. In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line.

    Advertisement
  • Freeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.

Nutrition Facts

157 calories; protein 3.8g 8% DV; carbohydrates 26g 8% DV; fat 4.4g 7% DV; cholesterol 41.5mg 14% DV; sodium 77.9mg 3% DV. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2007
Just a comment really, because I've never tried this recipe. I thought people might be wondering why this is called "brown bread ice cream" when there is no brown bread in it. Well, brown bread ice cream is an old British treat and certainly did not contain Grape Nuts! You literally made your own toffee-flavored chunks by combining brown bread crumbs with sugar and caramelizing them in the oven. Then blend with traditional vanilla base ice cream ingredients for a unique frozen dessert. Read More
(29)

Most helpful critical review

Rating: 3 stars
04/08/2012
That this ice cream is tasty is no debate -- it's really sweet and decadent but because of the cream and condensed milk it doesn't harden up very well. Condense milk when it freezes becomes more like a hard caramel. Interesting but maybe next time I will use less to see what happens. It's very good but just melts too fast becoming a kind of sweet soup with bits of cereal mixed it. I have a terrible sweet tooth so I will eat anything with enough sugar in it but my party guests were wincing at the sweetness. Read More
(4)
11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2007
Just a comment really, because I've never tried this recipe. I thought people might be wondering why this is called "brown bread ice cream" when there is no brown bread in it. Well, brown bread ice cream is an old British treat and certainly did not contain Grape Nuts! You literally made your own toffee-flavored chunks by combining brown bread crumbs with sugar and caramelizing them in the oven. Then blend with traditional vanilla base ice cream ingredients for a unique frozen dessert. Read More
(29)
Rating: 5 stars
07/09/2005
Grandpa B's recipe is the best! We like to use pasturized egg product instead of raw eggs. Read More
(16)
Rating: 5 stars
10/09/2003
I have tried every flavor of ice cream over the years but nothing excited my tastebuds like this. A truly wonderful find. I shared this recipe with my family along with a dish of ice cream. I should have kept this one a secret. Read More
(14)
Advertisement
Rating: 5 stars
10/09/2003
This unusual recipe was a huge hit with my cooking club. We vow to make this one AT LEAST once a month. Thanks so much for sharing!! Read More
(11)
Rating: 4 stars
07/14/2010
This is incredibly rich... but delicious!! it never looked like more than slushy consistency though. I eventually added the grape nuts anyway and let it rotate another 10-15 minutes and transfered it to an airtight container and put it in the fridge... left it over night and it was perfect ice cream the next day! Read More
(6)
Rating: 5 stars
02/16/2010
This was soo good. Too good actually. So fattening but great for a treat! Read More
(4)
Advertisement
Rating: 3 stars
04/08/2012
That this ice cream is tasty is no debate -- it's really sweet and decadent but because of the cream and condensed milk it doesn't harden up very well. Condense milk when it freezes becomes more like a hard caramel. Interesting but maybe next time I will use less to see what happens. It's very good but just melts too fast becoming a kind of sweet soup with bits of cereal mixed it. I have a terrible sweet tooth so I will eat anything with enough sugar in it but my party guests were wincing at the sweetness. Read More
(4)
Rating: 5 stars
06/22/2011
This was simple and fun to make. we loved it. the kid's complained a little about the cereal but they ate it well. Hard to do a bad ice cream. Different and good. Read More
(3)
Rating: 3 stars
01/14/2019
I was drawn to this recipe because my husband is from Maine and his favorite ice cream from his hometown is grapenuts ice cream. Softening the grapenuts in the milk gave them the perfect texture! I was afraid of the raw eggs so I cooked the brown sugar sugar eggs milk & half and half until it reached 160 degrees and then chilled in the refrigerator. After it was chilled I added the sweetened condensed milk and extracts before putting in the ice cream maker. My husband thought the ice cream was sweet but loved the flavors. I thought it was unbelievably sweet. I would make it again but leave out the sweetened condensed milk next time. I think it was perfectly sweet using just the brown and white sugars. Read More
Advertisement