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1
Make the graham crackers: sift together the flours, salt and cinnamon.
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2
Set aside.
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3
In a mixer fitted with a paddle attachment, cream the butter and sugar.
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4
Add the honey and mix until blended.
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5
Add the dry ingredients in two batches, mixing until combined before adding the second batch.
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6
Mold the dough into 2 balls, wrap in plastic, flatten and chill for at least an hour.
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7
Preheat oven to 350 degrees.
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8
Roll out half the dough on a piece of parchment paper to a large square, 1/8-inch thick.
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9
Cut the sheet of dough into 3- by 3-inch squares, leaving them as is on the parchment; trim any excess dough from the edges.
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10
Transfer this sheet of dough to a baking sheet, using the parchment paper to lift it.
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11
Repeat with the remaining dough.
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12
Chill for 30 minutes.
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13
Bake until golden, 14 to 16 minutes.
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14
Let cool, then break into precut squares.
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15
Make the ice cream: in a heavy-bottomed saucepan over medium heat, heat the milk, cream and sugar until the sugar dissolves.
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16
Do not boil.
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17
Gently whisk the yolks in a bowl.
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18
Temper them by pouring 1/2 cup of the hot liquid into them, then whisk this into the hot liquid in the pan.
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19
Over medium heat, cook the custard, stirring continuously in a figure-eight pattern until it coats the back of a spoon.
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20
Strain into a heatproof bowl.
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21
Stir in the alcohol, then chill in the refrigerator.
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22
Churn in an ice-cream maker until thick.
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23
Freeze until firm.
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24
Assemble the sandwiches: scoop the ice cream onto a graham cracker, top with another graham cracker, press gently and serve.
