Cinnamon Graham Cracker Ice Cream

• 1 3/4 cup heavy cream
• 12 oz nonfat plain Greek yogurt
• 1 tsp real vanilla extract
• 4 tbsp honey
• 4 tbsp maple syrup
• 3/4 tsp cinnamon (I use china or ceylon)
• 2 large graham cracker rectangles, broken into pieces
• 2 (1.4 ounce) bars chocolate covered toffee, broken into small pieces

1. In a large bowl, beat the heavy cream until thick (2 to 3 minutes).
2. Fold in the yogurt, vanilla, honey, maple syrup and cinnamon.
3. Pour into an ice cream maker.
4. Add the remaining ingredients a couple of minutes before the ice cream is fully thickened.
5. Pour into a 1 1/2 quart freezer safe bowl with a lid and chill until hardened.
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.
7. Then, stir the mixture and add the graham cracker and toffee pieces.
8. Continue to stir it every 2 hours, for up to 6 hours.
9. Then, chill until hardened.
10. *This recipe brought to you courtesy of Penzey's Spices.
11. *

heavy cream, yogurt, vanilla, honey, maple syrup, cinnamon, graham cracker rectangles, chocolate covered toffee

Taken from cookpad.com/us/recipes/348578-cinnamon-graham-cracker-ice-cream (may not work)