Graham Canyon Ice Cream
Ingredients
For the Ice Cream
- 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.
For the Graham Cracker Swirl
- 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, or 2 Chuao Honeycomb candy bars, see note
Instructions
For the Ice Cream
- In a saucepan over medium low heat, combine the heavy cream, half and half, sugar, and vanilla extract.2 Cups Heavy Cream, 1 Cup Half and Half, 1¼ Cup Sugar, 2 teaspoons 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.6 Egg Yolks
- 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.8 Graham Crackers
- 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.1 Tub Tillamook French Vanilla Ice Cream
For the Graham Cracker Swirl
- In a blender, pulse the graham crackers and cinnamon until fine.5 Graham Crackers, 1/4 teaspoon Cinnamon
- Add 1 tablespoon of water and pulse until the crumbs become like wet sand.1-2 Tablespoons Water
- Add in the melted butter and honey and turn on one more time until combined and is smooth.1 Tablespoon Honey, 1½ Tablespoons Butter
- 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.1-2 Tablespoons Water
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.3 Violet Crumble
- 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.
Equipment
Notes
We get our candy bars at Harmons, Walmart, World Market or Amazon and break them in pieces. The Violet Crumble we put in a ziploc and break with a hammer then stir it into melted chocolate. Lay it on a silpat in a cold place and break that up so that all the pieces are chocolate coated. This is because it's so thick there would be pieces without chocolate.
Nutrition
Calories: 427kcal