Momofuku Noodle Bar and Milk Bar serve many creative flavors of soft serve. I once had the delicious Olive Oil and Pickled Cherry Twist, which was served with crushed saltines, Ritz crackers, and chopped dried apricots on the bottom. The Momofuku Milk Bar cookbook contains several of Christina Tosi’s interesting, non-traditional ice cream recipes, including Pretzel Ice Cream, Red Velvet Ice Cream, Cereal Milk Ice Cream, and Graham Ice Cream that are based on the Mother Recipes in the book. I decided to tackle the Graham Ice Cream, which conveniently utilizes a 1/4 recipe of Graham Crust (I used the other 3/4 for Brownie Pie.)
Graham crackers are made with graham flour, a type of whole wheat flour that gives graham crackers their distinctive taste and texture. The three components of the wheat grain (endosperm, bran, and germ) are ground separately. The endosperm, from which white flour is made, is finely ground, the bran and germ are coarsely ground, and then all three are combined together. The graham cracker was invented by a Presbyterian Minister named Sylvester Graham in 1829 to encourage healthy eating with whole grains. However, modern supermarket graham crackers are typically made with a combination of refined wheat flour and graham flour. Thanks Wikipedia!
The ice cream graham flavor is achieved by steeping baked Graham Crust in milk, similar to the technique for making Cereal Milk. The graham-infused milk is mixed with liquid glucose, sugar, salt, heavy cream, milk powder, and bloomed gelatin. The ice cream base is definitely non-traditional as there are no egg yolks. Instead, gelatin is used as a thickener and stabilizer. The thick liquid glucose makes it a little difficult to whisk the mixture into a smooth ice cream base. Once mixed, the ice cream base is spun in an ice cream maker and frozen.
I liked the Graham Ice Cream, which has sweet graham flavor and goes well with the Momofuku Fudge Sauce and Chocolate Crumb.