Hello! This is was my first recipe I’ve made and been very happy with!
I used the S&S base + 1tsp of vanilla bean paste. While churning I added some graham crackers I dried out in the oven! Then, layered in about 1/2 cup of wild blackberry jam. Which could be less but I love blackberries.
by BigTiddyCitie
3 Comments
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I think it turned out great! I think I would make some improvement. I would consider using less jam if you would don’t like tons like me. My homemade jam didn’t have much sugar so it wasn’t too sweet for this.
Next time, I will try a new method for the graham crackers. The method I tried made them kinda gritty and not sweet enough to my liking. I might try to borrow from Sweetlo123, she has a great method for her s’mores ice cream!
Please feel free to copy this recipe and tweak it to your desires!
Base: Salt & Straw + 1 tsp of vanilla bean paste.
1 1/3 cups whole milk
1/2 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons dry milk powder
1/4 teaspoon xanthan gum
1 1/3 cups heavy cream
1 tsp vanilla bean paste or high quality extract (add a bit after cooling)
Inclusions: Crushed Graham Crackers and Blackberry Jam.
(This makes more than you’ll need… I put only about 0.25-0.5 cups in while churning)
* 8 ounces graham cracker crumbs(about 14 large crackers)
* 5 tablespoons butter , melted
* 2 tablespoons all-purpose flour
Crush crackers into small bits with your preferred method. Then, stir in flour and melted butter. Bake at 350 for 10 mins or until browned.
1/4-1/2 cup of blackberry jam to swirl/layer after churning.
Wow! That looks amazinggg