This ice cream was part of my dessert spread for my Foodbuzz 24 x 24 party, and I would have to say it was quite a popular dish. I got the idea for this ice cream from two places, a local ice cream company and my husband. The one local ice cream company makes a “Graham Slam” ice cream every time Phillies baseball season rolls around so I knew that it would be the perfect dessert for the party. My husband always told me growing up that he would crush up graham crackers and add milk to it for an afternoon snack. I knew that he would love the combination of these flavors especially since there was malt in it as well.
The ice cream comes together very quickly since it is not a custard based ice cream. I ended up doubling the recipe and decided to do 6 tablespoons of malt powder since I didn’t want that flavor to be too overwhelming. It had the perfect amount of malt flavor to it and the graham crackers were a nice addition. I can already tell that this was not only a crowd favorite, but conjured up some memories with Blair. I served the ice cream in signature Phillies baseball hats and had your traditional sundae toppings so guests could create their own combination. I think this recipe will knock you right out of the park! Have a great long weekend!
Graham Cracker Ice Cream
1/2 cup granulated sugar
4 Tablespoons malt powder (you may use more or less to taste)
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup very coarsely crushed honey graham crackers*
Mix the granulated sugar and malt powder in a medium bowl with a whisk or hand mixer to make sure there are no lumps in the malt powder. Stir in 1 cup whole milk and whisk until the sugar and malt powder is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours.
When ready, pour the mixture into your ice cream maker freezer bowl, turn on machine and let mix for about 15 to 20 minutes.
Add your crushed graham crackers to the ice cream and mix for an additional 5 minutes. Transfer to an air tight container and let freeze for 2 hours.
*Do not crush the graham crackers too fine. The pieces should be crushed to about 1/4 inch rough diameter. Do not substitute graham cracker crumbs as they are ground too fine. Make sure graham crackers are fresh and crispy, as they will soften in the ice cream.
Source: All about dessert sauces