Graham Cracker Honey Ice Cream Recipe




Graham Cracker Honey Ice Cream Ingredients

1 1/2 cup instant non-fat dry milk
10 graham crackers
4 eggs
7/8 cup honey
3 cup milk
4 cup whipping cream
2 tbsp vanilla

A Recipe for
Graham Cracker Honey Ice Cream

 

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.


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Graham Cracker Honey Ice Cream

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.







Graham Cracker Honey Ice Cream 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 temp.). 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.

Serves: 12

 

 

 

 

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