There are times when I open my fridge and wonder how 3 dozen eggs, a pint of half and half, a quart of heavy cream, half of a quart of milk, and leftover graham crackers made their way into their respective shelves. Most of the time, I shut the door and make a mental note to make time another day to use up those ingredients. This time, however, all three dairy ingredients were literally expiring within two days. That’s just too much to go to waste. Graham crackers will always keep, but with only two rectangles left from my cheesecake making, I highly doubted I’d be making another cheesecake on the fly.
Instead, I googled “graham cracker” recipes. You know, I don’t think it’s a very popular flavor because like only five recipes turned up (none of which tickled my fancy). So I thought I’d wing it by just making a vanilla base and adding the graham crackers. It turned out bleh. I didn’t have enough graham crackers for that honey and nutty flavor to make its debut. Then, I turned to my tiny pantry. Inside, this giant jar of chocolate chips stared at me. Does this blog look like it makes alot of chocolate chip cookies? I didn’t think so. The light bulb went off.
After churning in the graham crackers, I melted the chocolate and drizzled it into the that soft, dense mixture. I watched it as it made swirls, instantly freezing as it hit the vanilla base. Then as the canister churn round and round, the silky swirls broke into small speckles, sort of like Turkey Hill’s mint chocolate chip ice cream. I think I stared into the ice cream maker for a full 300 seconds (that sounds alot more impressive than 5 minutes).
I was pleasantly surprised at how well the consistency of the ice cream turned out. I’ve never used cream, milk, and half-and-half within one ice cream recipe so I was experimenting in regards to the proportions. This ice cream is a bit dense, but it melts in your mouth so wonderfully and smoothly. It makes for a rich and decadent treat. There’s a bit less sugar than usual, but that’s completely offset by the use of chocolate chips. It’s by no means a healthy ice cream of any sort, but I believe that you always need a tub of something like this to keep in the back of your freezer for those “once in awhile moments.”
Graham Cracker & Chocolate Speckled Ice Cream
- 1/4 cup whole milk
- 1/4 cup half and half
- 1/2 cup sugar
- 1 1/4 cup heavy cream
- 4 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/2 cup graham crackers, smashed into pieces
- 1/2 cup semi sweet chocolate chips
- Pinch of Salt
Begin by heating the milk, half and half, sugar, salt, and 1/2 cup of cream in a saucepan. In a separate bowl, pour the remaining 3/4 cup of cream and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Temper the yolks by slowly pouring the warm mixture into the egg yolks, furiously whisking, and then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat. You want to make sure that the mixture keeps moving or else the eggs will become cooked (and you don’t want scrambled eggs). When the mixture thickens into a custard-like form, turn off the heat and pour the custard through the strainer and stir it into the cream to cool. Chill for at least 8 hours in the fridge.
Freeze according to your ice cream makers instructions. While the ice cream is freezing, melt those chocolate chips in either a double broiler or very carefully in the microwave. Make sure that no water touches it. Then, in the last 7 minutes of the churning, first add the graham crackers. Then, drizzle the melted chocolate. The churning should naturally break the chocolate into little speckled pieces. This ice cream is hard enough to serve immediately, but I’d let it freeze and chill for a couple of hours nonetheless.