Without a doubt, you have plenty of things on your ‘to-do’ list this summer that surpass making homemade ice cream, but you may find this recipe irresistible.  We have such fond childhood memories of each member of our family taking a turn at cranking the old-fashioned ice cream maker that we had no problem neglecting an afternoon of chores to relive them.

Graham Cracker Recipe

Ingredients

2 1/2 cups unbleached all-purpose flour
1 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons whole milk
2 teaspoons of vanilla bean paste

Instructions

In the bowl of an electric mixer combine the flour, brown sugar, baking soda, and salt. Once the ingredients are mixed,  add the butter and mix on low until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and mix.

On a sheet of plastic wrap, pat the dough into a flattened square and then place in the freezer until thoroughly chilled.

Because this dough is very sticky, work quickly.  Divide the dough in half and return one half to the refrigerator. On a floured surface, roll the dough out until it is approximately 1/4 inch thick.   Then cut into desired shape (a 5 x 3 rectangle works nicely).   Repeat with second half of dough.

For a simple decoration, use pie weights to emboss each cracker.

Preheat the oven to 350 degrees.

Sprinkle with cocoa, sugar and cinnamon

Bake for 20 minutes.  After the edges start to  brown, remove and allow to cool.

Yield: 10 large crackers.

Choose the prettiest crackers to use as garnish.  Crush the remaining crackers into half-inch pieces and place in the freezer.

Homemade Ice Cream

Ingredients

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

A pinch of salt

5 large egg yolks

Instructions

Prepare and ice bath and set a mixing bowl in the water.  Pour 1 cup of the cream into this bowl and allow to chill.

Whisk the egg yolks in a medium-sized bowl.

In a sauce pan, mix the other cup of cream, the milk, sugar and salt.  Stir over medium heat until the sugar has dissolved and bubbles start to appear on the edge of the pot.

Pour half of the the warm cream mixture into the egg yolks whisking constantly to prevent the eggs from curdling.

Pour the egg and cream mixture back into the saucepan and use a rubber spatula to stir over low heat until the custard thickens enough to coat the utensil you are using to stir. (If the custard overheats or boils, it will curdle)

Strain the custard into the cream sitting in the ice bath and stir until the mixture is cooled completely.  If you are making the custard ahead of time, place in a container and refrigerate up to two days.   If you are immediately placing the custard into your ice cream maker, add the crushed graham crackers at this time.

Homemade graham cracker ice cream with cajeta