In a large bowl, beat the heavy cream until thick (2 to 3 minutes).

Fold in the yogurt, vanilla, honey, maple syrup and cinnamon.

Pour into an ice cream maker.

Add the remaining ingredients a couple of minutes before the ice cream is fully thickened.

Pour into a 1 1/2 quart freezer safe bowl with a lid and chill until hardened.

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.

Then, stir the mixture and add the graham cracker and toffee pieces.

Continue to stir it every 2 hours, for up to 6 hours.

Then, chill until hardened.

*This recipe brought to you courtesy of Penzey's Spices.*