Michael lived in upstate New York for a few years while serving a mission and whilst he was there, he tried an ice cream made by Stewarts called Crumbs Along the Mohawk. It changed his life. Whenever we are in an ice cream shop or in an ice cream aisle at the grocery store, we search for something similar. No dice. Ever. Not even a little bit of dice.
I recently made a “101 things to do in 1001 days” list, and making homemade Crumbs Along the Mohawk was on it. Michael and I decided to tackle this challenge last weekend, with a fantastic Cuisinart ice cream maker lent to us graciously by my parents.
There. Are. No. Words. Wowza.
We used homemade graham crackers because they are a little softer than commercial (and tastier, let’s be honest). So if you’re going to make this, I’d recommend going the whole nine yards. The graham crackers take less than an hour start-to-finish, and 30 minutes of that is resting time in the fridge.
They are worth it.
This tasted amazing. We crushed some of the graham crackers and cut the others into bite-sized pieces for some texture variety. With the caramel flavor in the ice cream and the caramel swirl throughout…yep. I’m drooling just thinking about it. Slurp!
Caramel Graham Cracker Ice Cream
For ice cream base:
4 egg yolks
2 1/2c half-and-half
2 tsp vanilla
For caramel sauce:
1/4c butter, cut into small pieces
1/2c-3/4c crushed graham cracker
1c graham cracker pieces
(This comes out to about 1/2 of my graham cracker recipe)
Make ice cream base:
In a large bowl, beat together egg yolks and salt. Set aside. In a medium saucepan, combine sugar and half-and-half. Bring to a simmer. Remove from heat. Pour 1/2c of the creamy mixture into the eggs and salt and whisk to temper the eggs. Return mixture to saucepan and stir over low heat until thickened to a thick sauce. It should resemble the consistency of light alfredo and should coat the back of a spoon well. Remove from heat. Stir in vanilla. Strain into a bowl. Cover and refrigerate till cold. To speed up the process, set the bowl containing the ice cream mixture in a larger bowl filled with ice and water and keep in the refrigerator.
Make caramel sauce:
Pour sugar into a small saucepan. Cook over medium heat and let sugar melt to make an amber-colored liquid. Stir in butter and half-and-half and continue to stir over medium heat until mixture comes together as a sauce. Stir in salt. Remove from heat.
When ice cream base is cold, begin churning in ice cream maker according to manufacturer’s directions. For me, this meant about 30 minutes in the Cuisinart. At about 25 minutes, I added half of the caramel sauce and the crushed graham crackers. Before putting it in the freezer, I stirred in the remaining caramel sauce and the graham cracker pieces, then froze until ready (about 2-2 1/2 hours)
Makes about 1 1/4 quarts (about 5 1/2cups)