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1
Heat the oven to 250F.
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2
Dump the graham crust onto a parchment- or Silpat-lined sheet pan and spread it out evenly.
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3
Bake for 15 minutes to toast it lightly and deepen its flavor.
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4
Cool completely.
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5
Transfer the cooled graham crust to a pitcher.
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6
Pour in the milk and stir.
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7
Let steep for 20 minutes at room temperature.
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8
Strain the mixture through a fine-mesh sieve into a medium bowl.
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9
The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process.
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10
Using the back of a ladle (or your hand) wring the milk out of the toasted graham crust, but do not force the mushy graham crust through the sieve.
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11
Discard said mush.
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12
Bloom the gelatin (see page 29).
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13
Warm a little bit of the graham milk and whisk in the gelatin to dissolve.
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14
Whisk in the remaining graham milk, the heavy cream, glucose, sugar, milk powder, and salt until everything is fully dissolved and incorporated.
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15
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
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16
The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
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17
Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.
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18
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
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19
Toasting the graham crust before steeping deepens the flavor of the milk.
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20
Instead of a whisk, use a hand blender to mix the ice cream base.
