Daily Dose: Graham Cracker Ice Cream

I've made quite a variety of ice cream flavors since getting my machine.  From cinnamon, to basil, to bacon.  But each time I've stuck to a simple cream and milk base, too afraid of salmonella to try any egg-based ice creams.  However, this recipe cooks the egg mixture, so I feel a little better about incorporating eggs. The end result was much creamier and richer than a simple cream/milk based ice cream, which tends to get icey.  I did hit one snag though; I didn't strain the mixture before putting it in the machine, which meant there were some chunks.  So to get the best texture, definitely don't skip the straining step.   Enjoy!

Graham Cracker Ice Cream
(Recipe from Recette via Zagat - Click for a video how-to!)

Ingredients:
2 cups milk
2 cups cream
6 graham crackers
3/4 cup sugar
4 egg yolks

Directions:

Heat milk and cream, careful not to boil.  Crush graham crackers and add to hot milk mixture. Stir till crackers are mostly dissolved. I left a couple larger chunks.

In a bowl, whisk together yolks and sugar.  The mixture will be thick  While whisking, pour a small amount of the hot milk mixture over yolks to temper.  Repeat with a few more ladles of the hot milk mixture. Pour egg and milk mixture back into a sauce pot and cook while constantly stirring until thickened.

Strain mixture into a bowl over an ice bath. Stir ice cream base until cooled and pour into ice-cream maker. Follow ice-cream maker's instructions.  Once set, place ice cream into freezer until ready to serve.

Graham Cracker Ice Cream
(Recipe from Recette via Zagat - Click for a video how-to!)

Ingredients:
2 cups milk
2 cups cream
6 graham crackers
3/4 cup sugar
4 egg yolks

Directions:

1. Heat milk and cream, careful not to boil.
2. Crush graham crackers and add to hot milk mixture. Stir till crackers are mostly dissolved.
3. In a bowl, whisk together yolks and sugar.  The mixture will be thick
4. While whisking, pour a small amount of the hot milk mixture over yolks to temper.  Repeat with a few more ladles of the hot milk mixture.
5. Pour egg and milk mixture back into a sauce pot and cook while constantly stirring until thickened.
6. Strain mixture into a bowl over an ice bath. Stir ice cream base until cooled and pour into ice-cream maker.
7. Follow ice-cream maker's instructions.  Once set, place ice cream into freezer until ready to serve.