“There must be a better way to get a pole across the Grand Canyon…”
Did you guys watch the Skywire special on Discovery a few weeks back?
The one where a man walked across the Grand Canyon with a giant pole on a tightrope without a harness wearing slippers?
I watched it with a bunch of friends.
It really was attention-capturing. We watched for 45 minutes without realizing there hadn’t been commercials.
I had a bet with one of my friends that they would cut off camera if he fell.
My friend insisted that they would show it at least once- his reasoning was that they replayed Kevin Ware’s horrific leg injury twice, so falling 1500 feet to one’s death would be aired.
I was just glad we never settled the bet. Ick.
Anyhow, that’s a bit off topic. I was just reminded of that special because of this ice cream.
It’s called “Graham Canyon,” because it’s a copycat, as far as I can tell, for BYU Creamery’s flavor of the same name.
People describe Graham Canyon (no, I’ve never had it, but the descriptions sounded so good that I had to try and make my own) as caramel-y, with dark chocolate covered honeycomb candy and a graham swirl.
My version is a graham ice cream, with graham ganache mixed in (unfortunately it didn’t swirl the way I wanted it to, but the graham cracker flavor was already prominent), along with honeycomb candy, both robed in chocolate and plain.
The non-chocolate coated honeycomb melts into the ice cream, creating a toffee flavor that pairs really well with the graham.
That said, this ice cream is still an endeavor to make, with lots of components.
However, it’s similar to store bought ice creams in that it has a rich flavor and lots of mix-ins.
I’m becoming more and more interested in trying to make ice creams like Ben and Jerry’s- inventive and flavorful… Stay tuned!
P.S. I’m thoroughly enjoying myself at a super hippie local music festival, Grassroots, for the weekend.
It’s hot as… all get out.
Happy groots weekend to all!
Stay cool! Eat ice cream!
“Graham Canyon” Ice Cream ingredients: 1 batch graham ice cream, recipe below 1 batch graham ganache, recipe below 1 batch honeycomb candy, divided, recipe below 1 cup melted dark chocolate, mixed with 1 teaspoon coconut oil directions: Churn the graham ice cream in your ice cream maker. Meanwhile, break the honeycomb into small bits. Take approximately 1/3 of the honeycomb- (choose the bite sized pieces rather than the crumbs) and stir it into the dark chocolate. Fish the bits out of the chocolate with a fork and place on a plate- chill until chocolate is set. Take approximately 1/4 of the original amount of honeycomb (this measure should be mostly crumbs and tiny pieces) and mix it into the ice cream while it churns. Once the ice cream is done churning, swirl the graham ganache into it. Stir in the chocolate covered honeycomb and freeze until solid. Enjoy! Graham Crackers adapted from smitten kitchen ingredients: 188 grams (1 1/4 cups plus 1 tablespoon) white whole wheat flour 88 grams (1/2 lightly packed cup) brown sugar 3 grams (1/2 teaspoon) baking soda 2 grams (3/8 teaspoon) kosher salt 50 grams (3 1/2 tablespoons) butter, cold and cut into pieces
57 grams (1/6 cup) honey
38 grams (2 1/2 tablespoons)milk
14 grams (1 tablespoon) vanilla extract
Place the flour, sugar, baking soda, and kosher salt in the bowl of a food processor.
Add the butter and pulse until mixture resembles coarse sand.
Add the honey, milk, and vanilla and pulse until a dough forms.
Turn out and wrap in plastic; refrigerate.
Preheat oven to 350 degrees F.
Roll out dough on a well floured surface to 1/8 inch thickness.
Cut desired shapes and bake on a parchment lined sheet for 15-18 minutes.
adapted from momofuku milk bar
graham crackers, above, pulsed and turned into crumbs (190 grams, if you want to use store bought, which is approximately 1 1/2 cups of crumbs)
20 grams (1/4 cup) milk powder
25 grams (2 tablespoons) sugar
3 grams kosher salt (3/4 teaspoon)
55 grams (4 tablespoons) butter, browned
55 grams (1/4 cup) half and half
Pulse the graham cracker crumbs, the milk powder, sugar, and salt together.
Add the butter and half and half and pulse until the mixture resembles damp sand.
Combine the half and half and graham crust and allow to steep for 20 minutes.
Strain out the graham crust with a fine mesh sieve; discard the mush.
Bloom the gelatin in 2 tablespoons of cold water.
Warm some of the graham milk and whisk in the gelatin to dissolve.
Add the gelatin/graham milk mixture back to the entire batch of graham milk, then add the rest of the ingredients.
Blend with an immersion blender or a regular blender to combine.
inspired by Christina Tosi
the remainder of the graham crust from your graham ice cream
half and half
Continue to pulse the graham crust, adding half and half a teaspoon at a time, until it turns into a very smooth, grit-free paste. (Do not add too much half and half at any one time, it may turn the ganache liquid.)
The consistency should be thick and creamy and smooth, like a cooled chocolate ganache.
Line a baking pan with a silpat and spray with nonstick spray (do not use parchment; if you must, go bare with just nonstick spray).
Place the water in the bottom of a heavy, high-sided pot.
Add the sugar, honey, and golden syrup to the middle of the water, stir carefully to combine.
Heat over medium-high heat until it turns a very light golden color, or 300 degrees F, stirring constantly. (The color should be just barely turning; this took me 3 tries, 2 without a thermometer, so I just recommend going by temperature rather than looks.)
Moving quickly, stir in the baking soda with a whisk and pour the mixture onto your pan.