Graham Cracker Ice Cream

In a medium bowl, add the graham crackers. Pour the whole milk on top, and stir until the graham crackers break down. Let it stand for 20 minutes. The graham crackers will fully dissolve.

Meanwhile, add the gelatin to a small bowl, and pour the cool water on top. Stir until dissolved and let it sit for 5 minutes.

In another small bowl, add the cream cheese and microwave it until very soft and beginning to melt. Stir this into the gelatin.

Pour the graham cracker mixture into a medium sized bowl through a fine sieve, and press the mixture gently against the sieve to extract all of the milk. Stir in the cream, salt and brown sugar. Finally, stir in the gelatin-cream cheese mixture. Whisk this mixture very well to dissolve the brown sugar and gelatin.

Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Mine took 15 minutes to freeze into an almost solid mass.

Serve the mixture immediately, or freeze for 30 minutes to firm up slightly. Serve with extra cinnamon graham crackers if you like.

Recipe makes about 1 pint of ice cream.