Graham Canyon Ice Cream

• portions: 10 servings

Ingrédients

2 Cups Heavy Cream

1 Cup Half and Half

1¼ Cup Sugar

2 teaspoons Vanilla Extract

6 Egg Yolks

8 Graham Crackers (full sheets, crushed into a fine powder)

1 Tub Tillamook French Vanilla Ice Cream (use instead of making homemade ice cream. Tillamook has the best fat content and creaminess.)

5 Graham Crackers (full sheets, crushed into fine powder)

1/4 teaspoon Cinnamon

1-2 Tablespoons Water

1½ Tablespoons Butter (melted)

1 Tablespoon Honey

3 Violet Crumble

Instructions

For the Ice Cream

In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla extract.

Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.

Meanwhile, whisk 6 egg yolks together in a separate bowl, vigorously until pale yellow.

After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.

Once you have added about 5 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture.

Heat, stirring constantly, until thickened. You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you're done. Don't cook hotter than 160 degrees.

Remove from heat and chill in the refrigerator (for several hours or overnight).

Once the mixture is chilled freeze according to your ice cream maker’s instructions (a 4-5 quart machine).

When the ice cream is almost done churning, add the graham cracker crumbs.

Make the graham cracker swirl.

If using store-bought ice cream, mix the graham cracker crumbs to the ice cream in a standing mixer before adding the chocolate bits.

For the Graham Cracker Swirl

In a blender, pulse the graham crackers and cinnamon until fine.

Add 1 tablespoon of water and pulse until the crumbs become like wet sand.

Add in the melted butter and honey and turn on one more time until combined and is smooth.

Add the final tablespoon of water if needed. You can make this mixture days in advance and freeze or store in the fridge then bring back to room temperature to use. Sometimes I had to microwave it a bit to make it more pourable.

Final Steps

After the ice cream has frozen, or if you're using Tillamook, add to a standing mixer along with the chocolate honeycomb. Stir to combine using the paddle attachment.

Place a large scoop in your container then drizzle in the graham swirl. Add more ice cream and continue to layer and swirl until gone. Freeze again.

Nutrition

• Taille de Portion: 0.5 cup
• Calories: 427 kcal
• Lipides Totaux: 27 g
• Lipides Saturés: 15 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 183 mg
• Sodium: 167 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 34 g
• Protéines: 5 g