BEWARE: If you put too much ice cream into an ice cream maker it will magically expand while churning and spill everywhere! Here's the story.
Since leaving BYU, David and I have been missing some of our favorite treats: Cookies and Cream Milk, Graham Canyon ice cream, and mint brownies.
We made mint brownies a while ago (which made it on the blog here), and now we decided it was time to try making Graham Canyon ice cream. I saw a post of a copycat graham canyon recipe on someone's blog, and the ice cream looked really watery, so in an attempt to avoid that we made the most delicious, decadent, custard ice cream and I can't get enough.
But I get ahead of myself.
We finished the ice cream base, and then we put it in the ice cream maker for the recommended 20-30 minutes. We've never had an issue before so we just left it running and went upstairs.
And then I came back downstairs to this disaster.
Was it worth every drip and every minute of cleaning up melted ice cream and washing all the dishes involved in making it (there were a lot)? Absolutely.
I can't tell how close it tastes to graham canyon because it's been too long since I've had that, but it is just delicious.
I think I ate half of it while transferring it to the freezer container.
For anyone interested in the recipe:
The vanilla ice cream/custard base was made using Alton Brown's recipe. It takes 8 egg yolks! Also, for vanilla sugar I just used 9 oz. of white sugar and added 2-3 tsp or so of vanilla to it. This base needs to be cooked before chilled and then churned. The hot ice cream tastes just like tapioca pudding, and I was eating it by the spoonful.
Once the ice cream cooled on the counter, I added 1 sleeve of crushed graham crackers. I mean crushed to dust. I did this in a blender. It was kind of chunky when I added it to the ice cream, but that was fine.
I followed Alton Browns instructions and cooled it for 4-8 hours (I actually did 24 hours, oops).
In the meantime, I used this recipe to make chocolate honeycomb candy. I crushed the candy to very small pieces (but not powder) and covered it completely in a thin layer of chocolate by shaking it inside a zip-lock bag with melted chocolate chips.
Once the ice cream was cooled in the fridge, I added maybe 1/2 cup or so (we didn't measure, I just did what looked right) of the candy to the ice cream, and put it in the ice cream maker, where it proceeded to overflow over the next 30 minutes.
This stuff is just to die for. So rich. So creamy. So sweet. So graham cracker-y.
Since leaving BYU, David and I have been missing some of our favorite treats: Cookies and Cream Milk, Graham Canyon ice cream, and mint brownies.
We made mint brownies a while ago (which made it on the blog here), and now we decided it was time to try making Graham Canyon ice cream. I saw a post of a copycat graham canyon recipe on someone's blog, and the ice cream looked really watery, so in an attempt to avoid that we made the most delicious, decadent, custard ice cream and I can't get enough.
But I get ahead of myself.
We finished the ice cream base, and then we put it in the ice cream maker for the recommended 20-30 minutes. We've never had an issue before so we just left it running and went upstairs.
And then I came back downstairs to this disaster.
And of course when I started took out the churning piece to put the ice cream into a freezer container I just made the mess worse.
I can't tell how close it tastes to graham canyon because it's been too long since I've had that, but it is just delicious.
I think I ate half of it while transferring it to the freezer container.
For anyone interested in the recipe:
The vanilla ice cream/custard base was made using Alton Brown's recipe. It takes 8 egg yolks! Also, for vanilla sugar I just used 9 oz. of white sugar and added 2-3 tsp or so of vanilla to it. This base needs to be cooked before chilled and then churned. The hot ice cream tastes just like tapioca pudding, and I was eating it by the spoonful.
Once the ice cream cooled on the counter, I added 1 sleeve of crushed graham crackers. I mean crushed to dust. I did this in a blender. It was kind of chunky when I added it to the ice cream, but that was fine.
I followed Alton Browns instructions and cooled it for 4-8 hours (I actually did 24 hours, oops).
In the meantime, I used this recipe to make chocolate honeycomb candy. I crushed the candy to very small pieces (but not powder) and covered it completely in a thin layer of chocolate by shaking it inside a zip-lock bag with melted chocolate chips.
Once the ice cream was cooled in the fridge, I added maybe 1/2 cup or so (we didn't measure, I just did what looked right) of the candy to the ice cream, and put it in the ice cream maker, where it proceeded to overflow over the next 30 minutes.
This stuff is just to die for. So rich. So creamy. So sweet. So graham cracker-y.
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