On Friday morning, I told Brandon that one of my goals for the weekend was to eat ice cream. Since I’m a task-oriented person, I’d achieved that goal by Friday evening.
We went to Bluebird where I had a very delicious ice cream with a graham cracker-flavored base. It was creamy, sweet, rich – all the things I love – though it didn’t have chocolate(!) and I couldn’t help but wish for a bit of a bit of texture and crunch in my ice cream.
Since I have the means and the motivation, why dream when I can actualize?!
I got busy today making my ideal version of a graham-flavored frozen treat. As it turns out, it was super easy to make. Using my usual ice cream based, I dissolved (then strained) graham crackers in to a milk/cream mixture, making a perfect backdrop to showcase my “texture” – glorious, rich, dark chocolate chunks.
Over medium heat, warm the milksugar and salt in a medium sauce pan, stirring frequently until the sugar has dissolved. Remove from heat and stir in the crackers. Steep the crackers until they have dissolved, about 3 minutes.
Strain the mixture through a sieve and add the cream. Chill the base until cold. This can be done either in the fridge for a few hours, or more quickly, by pouring the ice cream base into a ziplock bag, sealing tightly and submerging in ice water for about 30 minutes.
Once cold, churn the mixture in an ice cream maker according to manufacturer directions. Stir in the chocolate chunks, pour in to a container, and freeze ice cream until firm.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.