Graham Canyon Ice Cream
This Graham Canyon Ice Cream has a luscious graham cracker base with chunks of chocolate covered honeycomb candy, pieces of graham crackers, and mini chocolate chips for good measure. It's my take on one of the most popular flavors served at the Creamery on Ninth at my alma mater, BYU.
Servings: 10 servings
- 2 cups whole milk divided
- 1 ¼ cups heavy cream
- 4 teaspoons cornstarch
- ⅔ cup sugar
- 2 Tablespoons light corn syrup
- ¼ teaspoon kosher salt
- 3 Tablespoons cream cheese, softened 1 ½ ounces
- 1 cup finely crushed graham cracker crumbs about 8 crackers
- 2 teaspoons vanilla
- 4 graham crackers broken up into chunks
- ⅔ cup crushed chocolate [honeycomb candy]
- ⅓ cup mini chocolate chips
Prepare an ice bath in a large bowl with water and ice. Stir ¼ cup of milk and the cornstarch in a bowl to create a slurry and set aside.
In medium saucepan over medium-high heat, whisk the remaining milk, cream, sugar, corn syrup, and salt together. Bring to a boil, then cook for 4 minutes.
Whisk in the cornstarch and milk slurry, then bring to a boil again, cooking and stirring for 2 minutes until thickened.
Place the cream cheese in a large bowl. Add ¼ cup of the hot liquid and whisk until smooth. Whisk in remaining milk mixture. Stir in graham cracker crumbs and vanilla. Pour into plastic bag and submerge in ice water until chilled.
Pour into ice cream maker and churn according to manufacturer's instructions.
Stir in graham cracker pieces, honeycomb candy, and mini chocolate chips, then pour into containers and freeze 4 hours to cure.
Calories: 365kcal | Carbohydrates: 43g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 206mg | Potassium: 153mg | Fiber: 1g | Sugar: 32g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg