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BYU Ice Cream Graham Canyon

This ice cream uses graham crackers crumbles and Honey Comb cereal to create a vanilla ice cream with crunch.

At a glance

Main Ingredient

Dairy

Cuisine Type

American

Menu Part

Dessert

Serves

400 gallons

Yield: 400 gallons

Ingredients

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

Methods/Steps

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

Related Terms:

Dairy, American, Dessert

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 26, 2013

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