BYU Ice Cream Graham Canyon
This ice cream uses graham crackers crumbles and Honey Comb cereal to create a vanilla ice cream with crunch.
42.75. gal. liquid sweetener blend
153.5 raw milk and cream, 82/18 blend
100 lb. dry instant milk, non fat, grade A
13 lb. ice cream stabilizer
.59 lb. granulated table salt
2 fluid oz. cheese color, double strength
150 lb. graham base #8857
135 lb. Honey Comb Crunch candy
200 lb. graham variegate
1. Mix sweetener with milk and cream blend, dry milk, stabilizer, salt, color and graham base in blender.
2. Add ingredients into pot or steam kettle, heat to 160°F., cook for 30 seconds and add to ice cream freezer. Start freezing process.
3. Once ice cream is done freezing, fold in candy and variegate.
Recipe by Brigham Young University, Provo, Utah