INGREDIENTS
- ½ cup + 1 tbsp light brown sugar
- 8 graham crackers, crushed (1 sleeve)
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 2 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup Buncha Crunch
INSTRUCTIONS
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Place graham crackers in food processor and process until fine grain. In a medium bowl, combine the brown sugar, crushed graham crackers, salt and xanthan gum.
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Heat a medium-sized pot over medium heat. Add milk, cream, and corn syrup, stirring to mix. Whisk in the sugar mixture until lump-free. Simmer for 2 - 3 minutes until sugar dissolves. Remove from heat and cover to cool. Stir in vanilla extract. (Alternatively, use the ice cream maker's chill - only mode to cool the mixture.)
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Pour the mixture into the ice cream maker and select the ice cream mode to churn it for about 60 minutes.
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Fold the chocolate chips and Buncha Crunch into the ice cream with a spatula. (Can be added around 40 minutes into churning.)
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Transfer ice cream to container and cover. Store in freezer for 4 hours before serving. Ice cream will last up to 6 months.
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