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1
In a large bowl beat together yolks and sugar until pale yellow and thick.
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2
In a set over a pan of simmering water heat 1 cup heavy cream and 1 cup 1% milk until warm.
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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.
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4
Add the warm cream to the yolk mixture in a slow stream, whisking constantly.
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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.
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6
Remove the bowl from the heat and stir in cream and cornstarch mixture. Chill custard until cold. About an hour.
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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.
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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.
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9
Transfer ice cream to an airtight container and put it in freezer to harden.
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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.
