Recipe information
Yield
Makes about 550 g (1 pint)
Ingredients
Preparation
Step 1
Heat the oven to 250°F.
Step 2
Dump the graham crust onto a parchment- or Silpat-lined sheet pan and spread it out evenly. Bake for 15 minutes to toast it lightly and deepen its flavor. Cool completely.
Step 3
Transfer the cooled graham crust to a pitcher. Pour in the milk and stir. Let steep for 20 minutes at room temperature.
Step 4
Strain the mixture through a fine-mesh sieve into a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand) wring the milk out of the toasted graham crust, but do not force the mushy graham crust through the sieve. Discard said mush.
Step 5
Bloom the gelatin (see page 29).
Step 6
Warm a little bit of the graham milk and whisk in the gelatin to dissolve. Whisk in the remaining graham milk, the heavy cream, glucose, sugar, milk powder, and salt until everything is fully dissolved and incorporated.
Step 7
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
Notes
Step 8
Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
Step 9
Toasting the graham crust before steeping deepens the flavor of the milk.
Step 10
Instead of a whisk, use a hand blender to mix the ice cream base.
