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Graham Cracker Honey Ice Cream

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

?

Ready

3 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups milk, skim, (non fat) powder
instant
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10 each crackers
graham
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4 large eggs
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cups honey
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3 cups milk
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4 cups heavy whipping cream
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2 tablespoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
355 ml milk, skim, (non fat) powder
instant
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1E+1 each crackers
graham
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4 large eggs
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207 ml honey
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7.1E+2 ml milk
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946 ml heavy whipping cream
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3E+1 ml vanilla extract
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Directions

Crush or grind 5 of the graham crackers into a powder (works great in a food processor).

Pour graham cracker powder into large bowl.

Add non-fat dry milk powder, mix well.

Then add 1 cup of the milk, and beat into a thick soup.

Add the eggs and honey and thoroughly mix or beat, again into a thick liquid (honey added at room temperature).

Now add remaining 2 cups of milk and all the cream.

Mix well.

Add the vanilla last with a short additional mixing.

Chill the mix in the refrigerator for several hours (up to 24) before freezing in ice cream maker.

In the last few minutes of churning and freezing the ice cream, add the remaining 5 graham crackers after breaking them into small chunks (by hand).

Yield: approx.

3 quarts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 43966% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 126mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 0%
Sugars g
Protein 18g
Vitamin A 27% Vitamin C 2%
Calcium 24% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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