Graham Cracker Ice Cream

Our family friends gave us an ice cream machine for our wedding and I knew it would be perfect for summer this year. So far we've been having a fantastically hot summer, weather made for ice cream. Not to mention, July is ice cream month too! It was time to take out the machine and give it a churn (plus now Howard can't say I never use it).

I had lots of graham cracker crumbs left from the key lime pie, so what better use than to infuse the flavour into ice cream? I happen to have a lot of ice cream books, but based on word of mouth alone, I knew the first one I would crack open would be Jeni's. I was lucky enough to get a copy two years ago at a trade show and I think I'm going to have to get her first book as well - Jeni's Splendid Ice Creams at Home.

I have a Cuisinart Ice Cream Maker, it looks something like this. It's quite easy to use, just give it a good clean and dry. Then pop the bowl in the freezer over night. The bowl is ready to use when you don't hear the liquid inside the walls sloshing around.

Graham Cracker Ice Cream
Recipe from Jeni's Splendid Ice Cream Desserts
(Makes about 1 quart)

2 2/3 cups of whole milk
1 tablespoon + 2 teaspoons of cornstarch
4 tablespoons of cream cheese softened
1/8 teaspoon of fine sea salt
1 1/2 cups of heavy cream
3/4 cup of granulated sugar
1/4 cup of light corn syrup
1/2 cup of graham cracker crumbs

1. Don't forget to freeze your ice cream maker's bowl in the freezer the day before!
2. Take out two mixing bowls. In the first one, mix 2 tablespoons of the milk with the cornstarch. In the second bowl, whisk the cream cheese and salt together.
3. Combine the remaining milk, heavy cream, sugar, and corn syrup in a saucepan and bring to a boil over medium-high heat. Boil for 4 minutes and remove the sauce pan from the heat and gradually whisk in the first bowl with the milk and cornstarch. Place it back on the heat and bring it back to a boil over medium-high heat. It'll start to feel a little thicker in about a minute. Remove from the heat.
4. Next, slowly add in the second bowl of cream cheese and salt. Whisk until smooth. Add the graham cracker crumbs and allow the mixture to steep for 3 minutes. 
5. In a basin or large bowl or pot, fill it with ice and water.
6. With a sieve, pour your mixture through it and into a large Ziplock bag. Seal and submerge into the ice bath in your basin, bowl, or pot. If you don't have a 1-gallon Ziplock bag, I was able to do this with a container with a airtight lid. Let the mixture cool down for  approximately 30 minutes, add more ice if necessary. I popped mine in the fridge to speed up the process.
7. Take out your frozen bowl and assemble it in your ice cream maker. Pour the ice cream mixture in and start the machine! Churn for 25 minutes.
8. Don't worry, an ice cream expert told me that it'll still look soupy after, she told me "the ice cream machine is really just aerating it a bit and dropping its temperature." Using a spatula, pour out the creamy mixture into your storage container, press a sheet of parchment on top of the surface, and seal with an airtight lid. Freeze for at least 4 hours or until it's firm.

I have to say the consistency and texture of the ice cream was top notch. Yes, just like store bought! Let us all bow down to the ice cream queen Jeni!

It's tempting to also buy another ice cream bowl so that I'll have two canisters at the ready for different flavours. Wouldn't it be great to have a homemade ice cream party this summer?

Mmm graham cracker ice cream - may I suggest dressing it up with mini marshmallows and chocolate syrup?