Honey Crunch Ice Cream

1 tablespoon honey
1 teaspoon butter — melted
1 teaspoon milk
1 teaspoon light brown sugar
1/2 teaspoon pure vanilla extract
1/4 cup Grape-Nuts cereal
1 1/2 cups whole milk
1 can nonfat sweetened condensed milk (14-ounce)
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon salt

1. Preheat oven to 350°F. Lightly oil a small baking pan or coat it with
non-stick cooking spray.

2. In a small bowl, mix honey, butter, milk, brown sugar and vanilla until
blended. With a fork, stir in Grape-Nuts until well coated. Spread in a thin
layer in the prepared baking pan. Bake, stirring once or twice, for 5
minutes, or until the cereal has darkened and bubbling has subsided. Spread
on a plate and let cool completely. Break up any large clumps and set aside. (The honey crunch can be stored in an airtight container at room temperature for up to 3 days.)

1. In a large bowl, mix milk, condensed milk and vanilla until blended. For
best results, refrigerate the mixture until well chilled, at least 2 hours.
2. Stir lemon juice and salt into the chilled ice cream mixture. Pour into
the canister of an ice cream maker and freeze according to manufacturer’s
directions. Halfway through freezing, when ice cream begins to thicken,
sprinkle in honey crunch and continue freezing. If necessary, let the ice
cream harden in the freezer for 30 minutes before serving. (Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)