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Beat the heavy cream in a large bowl until thick (2-3 minutes). Fold in the yogurt, VANILLA, honey, maple syrup and CINNAMON. Pour into your ice cream maker. Add the remaining ingredients a couple of minutes before the ice cream is fully thickened. Pour into a 11/2-quart freezer-safe bowl with a lid and chill until hardened.
If you don't have an ice cream maker, you can put the original mixture into the freezer-safe bowl and freeze for 2 hours. Then, stir the mixture and add the graham cracker and toffee bits. Continue to stir it every 2 hours, for up to 6 hours. Then, chill until hardened.
Prep. time: 30 minutes plus 24 hours chilling time for the ice cream maker
Chilling time: 2 hours
Yield: 6 Cups
Nutritional Information:
Servings 6; Serving Size 1 cup (162g); Calories 410; Calories from fat 260; Total fat 29g; Cholesterol 95mg; Sodium 125mg; Carbohydrate 37g; Dietary Fiber 0g; Sugars 30g; Protein 4g.
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