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In a large bowl, beat the heavy cream until thick (2 to 3 minutes).
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Fold in the yogurt, vanilla, honey, maple syrup and cinnamon.
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Pour into an ice cream maker.
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Add the remaining ingredients a couple of minutes before the ice cream is fully thickened.
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Pour into a 1 1/2 quart freezer safe bowl with a lid and chill until hardened.
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6
If you don't own an ice cream maker, you can put the original mixture into the freezer safe bowl and freeze for 2 hours.
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7
Then, stir the mixture and add the graham cracker and toffee pieces.
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Continue to stir it every 2 hours, for up to 6 hours.
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Then, chill until hardened.
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*This recipe brought to you courtesy of Penzey's Spices.
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*
