We took a trip out to Arizona a couple years ago and in our true family fashion, we hunted for the best ice cream. We tried as many places as we could in our area and our favorite, by far, was the Phoenician Crunch ice cream at our resort. I looked all over for a copycat recipe to make at home, but had to kind of improvise because I didn't see one out there. This recipe is to use in my kitchen-aid ice cream maker. I'm using this recipe for the sweet cream ice cream.
Ingredients:
2 cups Grape Nuts Cereal
2/3 cup Semi-Sweet chocolate chips
Heath bits
1/2 cup white sugar
2 T. corn starch
2 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup
Instructions:
The day ahead, put ice cream bowl in the freezer. Also, melt chocolate chips and mix to coat grape nuts cereal. Lay on a baking sheet to harden. Once dry, store in container until you're ready to make ice cream.
In a large saucepan, whisk together the sugar and corn starch. Pour in cream, milk and corn syrup and whisk to combine. Cook over medium heat, whisking constantly, until it comes to a gentle boil. Turn the heat down and let it bubble/boil for 30 more seconds. Remove from heat, strain through a mesh sieve (this was kind of pointless to me) into a large bowl. Cover bowl with saran wrap or wax paper (directly on surface of ice cream to avoid a skin forming). Put in fridge to completely cool down.
Once cool, move to freezer for 1 - 1 1/2 hours. When time is up, transfer to the set-up ice cream maker and make as directed. Mix in the chocolate covered grape nuts and heath bits upon completion. Transfer to a freezer-safe bowl and store in freezer.
Enjoy!
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