toffee 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&#x27;s my take on one of the most popular flavors served at the Creamery on Ninth at my alma mater, BYU.

Graham Canyon Ice Cream

milk

heavy cream

cornstarch

sugar

corn syrup

salt

Tablespoons cream cheese, softened (1 1/2 ounces)

graham cracker crumbs (about 8 crackers)

vanilla

graham crackers

chocolate [honeycomb candy]

mini chocolate chips

Prepare an ice bath in a large bowl with water and ice. Stir 1/4 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 1/4 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.

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Graham Canyon Ice Cream

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