Creamy, Crunchy Grape-Nuts Ice Cream

• 3 egg yolks
• 1/2 cup organic cane sugar
• 2 cups heavy cream, divided
• 1 cup milk
• 1.5 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 10-20 drops vanilla stevia
• 1 cup Grape-Nuts cereal

1. In a large bowl beat together yolks and sugar until pale yellow and thick.
2. In a set over a pan of simmering water heat 1 cup heavy cream and 1 cup 1% milk until warm.
3. In a separate bowl, whisk the remaining 1 cup cream, vanilla extract, 10 drops of vanilla stevia, and cornstarch until cornstarch dissolves and there are no lumps.
4. Add the warm cream to the yolk mixture in a slow stream, whisking constantly.
5. Set the bowl with the custard over simmering water and cook, stirring constantly with a wooden spoon, until the custard coats the back of a spoon.
6. Remove the bowl from the heat and stir in cream and cornstarch mixture. Chill custard until cold. About an hour.
7. Taste the custard to asses the sweetness level. If it is still not sweet enough add more stevia 2-3 drops at a time. Remember that, once chilled, the ice-cream will taste slightly less sweet.
8. Add the custard to you ice-cream maker and follow the manufacturers directions. About 5 minutes before it's ready, slowly add in the Grape-Nuts.
9. Transfer ice cream to an airtight container and put it in freezer to harden.
10. If you can wait, I'd recommend letting the ice-cream sit in the freezer overnight. The flavours develop to a more flavourful blend and the Grape-Nuts have a chance to soften a little.

egg yolks, cane sugar, heavy cream, milk, cornstarch, vanilla, vanilla stevia, grapenuts

Taken from food52.com/recipes/18888-creamy-crunchy-grape-nuts-ice-cream (may not work)