1 1/2 c  Instant non-fat dry milk
10    Graham crackers
4    Eggs
7/8 c  Honey
3 c  Milk
4 c  Whipping cream
2 tb Vanilla

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