| 1 | Crush or grind 5 of the graham crackers into a powder (works great in a food processor). |
| 2 | Pour graham cracker powder into large bowl. |
| 3 | Add non-fat dry milk powder, mix well. |
| 4 | Then add 1 cup of the milk, and beat into a thick soup. |
| 5 | Add the eggs and honey and thoroughly mix or beat, again into a thick liquid (honey added at room temp).. |
| 6 | Now add remaining 2 cups of milk and all the cream. |
| 7 | Mix well. |
| 8 | Add the vanilla last with a short additional mixing. |
| 9 | Chill the mix in the refrigerator for several hours (up to 24) before freezing in ice cream maker. |
| 10 | In the last few minutes of churning and freezing the ice cream, add the remaining 5 graham crackers after breaking them into small chunks (by hand). |
| 11 | Yield: approx. 3 quarts |
