BYU Ice Cream Graham Canyon
Source: Brigham Young University, Provo, Utah
This ice cream uses graham crackers crumbles and Honey Comb cereal to create a vanilla ice cream with crunch.
42.75. gal. liquid sweetener blend
153.5 raw milk and cream, 82/18 blend
100 lb. dry instant milk, non fat, grade A
13 lb. ice cream stabilizer
.59 lb. granulated table salt
2 fluid oz. cheese color, double strength
150 lb. graham base #8857
135 lb. Honey Comb Crunch candy
200 lb. graham variegate
- Mix sweetener with milk and cream blend, dry milk, stabilizer, salt, color and graham base in blender.
- Add ingredients into pot or steam kettle, heat to 160°F., cook for 30 seconds and add to ice cream freezer. Start freezing process.
- Once ice cream is done freezing, fold in candy and variegate.