Husband got me the ice cream maker attachment (for our Kitchenaid Mixer) for my birthday!! We’ve been wanting one for awhile and what better occasion than my birthday?? 😉 My first batch was pretty bad, I hate a learning curve. This is my second attempt.
This recipe is from the Penzey’s catalog.
No substitutions were made.
Cinnamon Graham Cracker Ice Cream
1 3/4 c heavy cream
12 oz nonfat plain Greek yogurt
1 tsp pure vanilla extract
4 tblsp honey
4 tblsp maple syrup
3/4 tsp cinnamon
2 large rectangular graham crakers, broken into pieces
2 1.4 oz bars chocolate-covered toffee, broken into small bits
Beat the heavy creak in a large bowl until thick (2 to 3 minutes). Fold in the yogurt, vanilla, honey, maple syrup and cinnamon. Pour into your ice cream maker. Add the remaining ingredients a couple of minutes before the ice cream is fully thickened. Pour into a 1.5 quart freezer safe bowl with a lid and chill until hardened.
If you don’t have an ice cream maker, you can put the original mixture into the freezer-safe bowl and freeze for 2 hours. Then, stir the mixture and add the graham cracker and toffee bits. Continue to stir it every 2 hours, for up to 6 hours. Then chill until hardened.
My second batch came out better than the first. I love the consistency and texture of this recipe, but the tartness from the yogurt is pretty strong. I’m thinking its because of the brand? Third batch is coming soon!