Have you ever sincerely believed that you came up with something totally original, only to Google it and realize that at least 45 other people thought of it first? This happens to me a lot. It’s very humbling. It makes you wonder if you’re even capable of a single original thought.
So when I had the idea to combine Nutella and Grape-Nuts into one super-duper ice cream flavor, I was sure I was several years too late to that party. Chocolate? Hazelnuts? Crunchy malty bits? Sounds like a match made in ice cream heaven to me. Surely Ben and Jerry's has a copyright on that. But my Google searches didn’t turn up anything at all. Not with those two ingredients together anyway, and that’s the key. Nutella ice cream is delicious on its own, but the crunch of the Grape-Nuts, slightly mellowed by all that cream, takes it to a whole other level—like an ice-creamified Ferrero Rocher. Both kids and I devoured the quart.
Whether I’m the first one to combine Grape-Nuts and Nutella really doesn't matter. What’s important is that I’m not the last. This ice cream is just too good not to share.
Nutella Grape-Nut Ice Cream 
Or, if you prefer the classics, here’s a more traditional Grape-Nut ice cream recipe minus the chocolate and hazelnuts.
2 eggs
1/4 cup sugar
3/4 cup Nutella (well-stirred)
1-1/2 cups heavy cream
3/4 cup milk
1/2 tsp. vanilla extract
3/4 cup Grape-Nuts cereal
Whisk the eggs in a medium bowl for 2 minutes. Whisk in the sugar, little by little, and whisk for 1 minute more. Add the Nutella and whisk until fully combined. Gradually whisk in the cream. Add the milk and vanilla, and whisk until well combined. Pour the mixture into the bowl of an ice cream machine and process according to the manufacturer’s instructions (usually spin for 25 minutes). Add the Grape-Nuts during the last two minutes of processing. Transfer to a container and freeze until firm, at least 6 hours.
Note: I make my ice cream the old-fashioned way: with organic raw eggs. You are under no obligation to do the same. If you're worried about salmonella, your options are many: Use pasteurized eggs. Or leave out the eggs entirely for a very serviceable Philadelphia-style ice cream. Or pull out your favorite cooked custard-style ice cream cookbook (like David Lebovitz's The Perfect Scoop) and modify this recipe using egg yolks and a thermometer. Or pull out your favorite cornstarch-based, egg-free ice cream cookbook (like Jeni's Splendid Ice Cream at Home) and modify her base. It's your kitchen after all.
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