Ice Cream Sandwich

1. Make a traditional French vanilla custard.
2. Churn slowly in a Cuisinart for about 3 hours.
3. Bake the graham crackers. Allow them to cool while the ice cream solidifies in the freezer.
4. Take an offset and scoop the ice cream onto the graham cracker.
5. In the freezer, use the offset to round out the edges, then we quickly wrap them in wax paper for service.

Chef's note: Very similar to Noma's approach, we have base recipes, but the execution of the dish is rather felt than determined by actual measurements.