The forecast this week for the PNW is in the triple digits, which is crazy hot for anyone. What better way to beat the heat with some home made ice cream. Making and sharing ice cream is one of my favorite things to do, and I wanted to share this yummy recipe with you. One of my 'go to' - ice cream recipe books is Jenis Splendid Ice Cream Desserts. This book is full of super yummy ice cream recipes that I would recommend to anyone. Her graham cracker ice cream, key lime curd topped with graham cracker crumble is bright, nutty and perfect for summer.

- You can always coordinate your dessert treat with a matching napkin.
- Image shown with Surprise Napkin in color Mint.

Graham Cracker Ice Cream
Recipe in Jenis Splendid Ice Cream Book - page 46
Makes about 1 quart

- 2 2/3 cups of whole milk
- 1 tablespoon of cornstarch
- 2 ounces of cream cheese
- 1/8 teaspoon sea salt
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 cup graham crackers chopped

Prep: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Cook: Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the crackers and allow the mixture to steep until the crackers dissolve, about 3 minutes. Force the mixture through a sieve, then pour it into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze: Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Lime Curd
Recipe in Jenis Splendid Ice Cream Book - page 183
Makes two cups

- 4 large egg yokes
- 1 tablespoon of cornstarch 
- 3/4 cup sugar
- grated zest of one lime
- 3/4 cup lime juice - fresh
- 1 stick of unsalted butter - cubed

Put the yolks and the cornstarch in bowl & mix until smooth. Add the sugar, zest, and lime juice and blend well. Pour into a saucepan and put over medium heat. Stirring constantly, heat the mixture until it begins to simmer (7-10 min). Remove from heat and whisk in the butter, a cube at a time, until melted and smooth. Pour the curd into a bowl and chill completely. Transfer to a squirt bottle and drizzle over ice cream.

Graham Cracker Crumble
Recipe in Jenis Splendid Ice Cream Book - page 195
Makes two cups

- 1 cup of ground graham crackers
- 3/4 cup unbleached all purpose flour
- 2 teaspoons cornstarch
- 1/2 cup sugar
- 2 teaspoons of sea salt
- 1 stick of unsalted butter

Heat oven to 275 degrees.

Combine the graham cracker crumbs, flour, cornstarch, sugar and salt in a small bowl. Add the butter and stir until large lumps have formed and all of the dry ingredients are moistened (the mixture should resemble lumpy wet sand). Add the salt, mixing just enough to distribute it evenly. Pour the crumbs onto a baking sheet and spread evenly.

Bake the crumbs for 10 minutes. Remove the pan from the oven and toss the crumbs with two bench scrapers or metal spatulas, then chop into 1/8-to-1/4 inch pieces.

Bake for 10 more minutes or until gravel is a rich brown. Remove from the oven and let cool completely. Enjoy on top of your ice cream for a sweet crunch!

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