Graham Cracker Honey Ice Cream
Yield
12 servingsPrep
20 minCook
?Ready
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk, skim, (non fat) powder
instant |
|
| 10 | each |
crackers
graham |
*
|
| 4 | large |
eggs
|
|
| ⅞ | cups |
honey
|
|
| 3 | cups |
milk
|
|
| 4 | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk, skim, (non fat) powder
instant |
|
| 1E+1 | each |
crackers
graham |
*
|
| 4 | large |
eggs
|
|
| 207 | ml |
honey
|
|
| 7.1E+2 | ml |
milk
|
|
| 946 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
vanilla extract
|
|
Directions
Crush or grind 5 of the graham crackers into a powder (works great in a food processor).
Pour graham cracker powder into large bowl.
Add non-fat dry milk powder, mix well.
Then add 1 cup of the milk, and beat into a thick soup.
Add the eggs and honey and thoroughly mix or beat, again into a thick liquid (honey added at room temperature).
Now add remaining 2 cups of milk and all the cream.
Mix well.
Add the vanilla last with a short additional mixing.
Chill the mix in the refrigerator for several hours (up to 24) before freezing in ice cream maker.
In the last few minutes of churning and freezing the ice cream, add the remaining 5 graham crackers after breaking them into small chunks (by hand).
Yield: approx.
3 quarts.
