Graham Cracker Ice Cream

• Baking & Spices

  • 1/4 cup Brown sugar, packed light
  • 1/4 tsp Kosher salt

• Snacks

  • 1 sleeve Nabisco honey maid cinnamon graham crackers

• Dairy

  • 1 cup Heavy cream
  • 2 oz Philadelphia cream cheese
  • 1 1/2 cups Whole milk

• Desserts

  • 1/2 tsp Gelatin, powdered

Found on dessertfortwo.com

Description

Ingredients

• 1 sleeve of Nabisco Honey Maid Cinnamon Graham Crackers (~12 whole crackers)
• 1 1/2 cups whole milk
• 1/2 teaspoon powdered gelatin
• 2 ounces Philadelphia Cream Cheese
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 1/4 cup packed light brown sugar

Directions

• In a medium bowl, add the graham crackers. Pour the whole milk on top, and stir until the graham crackers break down. Let stand for 20 minutes. The graham crackers will fully dissolve.
• Meanwhile, add the gelatin to a small bowl, and pour 1 tablespoon of cool water on top. Stir until dissolved and let sit for 5 minutes.
• In another small bowl, add the cream cheese and microwave it until very soft and beginning to melt. Stir this into the gelatin.
• Pour the graham cracker mixture through a fine sieve, and press the mixture gently against the sieve to extract all of the milk. Stir in the cream, salt and brown sugar. Finally, stir in the gelatin-cream cheese mixture. Whisk this mixture very well to dissolve the brown sugar and gelatin.
• Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Mine took 15 minutes to freeze into an almost solid mass.
• Serve the mixture immediately, or freeze for 30 minutes to firm up slightly. Serve with extra cinnamon graham crackers if you like.