Everything you love about the the campfire favorite is swirled into this rich and creamy s’mores ice cream.
I’m going to keep this short and sweet (pun intended) because today I am packing my bags, kissing my boys goodbye and hopping on a plane. I’m off to join friends in Tennessee for the music festival Bonnaroo. It will be a weekend filled with great music, food and drinks. It will also be blazing hot in Tennessee so I’ve got cold food on the brain. And what better way to cool off than with a scoop of homemade ice cream?
Making homemade ice cream isn’t hard, but it definitely is a process that can’t be rushed. The cooked custard base needs time to chill and ripen in the frig (overnight is best if you have the time) and then after you spin it and combine it with your toppings, it needs to head back into the cold to set up in the freezer. That said, the active prep/cooking time is pretty short when making ice cream. It’s the patiently waiting to try a scoop part that’s hard. Seriously hard.
This s’mores ice cream is so packed with delicious toppings, it’s almost easy to overlook how good the marshmallow ice cream is just on its own. (Almost.) You really can stop right there and be perfectly happy with just a scoop of that on your cone. But I recommend going for it today. Toast up some marshmallows, crumble up some grahams and drizzle the chocolate ganache over the ice cream for an elevated s’mores treat that will be a hit with kids and grown-ups at your next backyard gathering.
I wish I could take a big vat of this with me to keep cool and enjoy over the weekend. Guess I’ll just have to be content with three (count em…1,2,3) kid-free, responsibility-free days with some of my favorite bands and favorite people. It may not be ice cream, but it sure ain’t the worst. Have a great weekend, I know I will!
- 2 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 tsp salt
- 8 egg yolks
- 1 tsp vanilla extract
- 1 1/4 cup marshmallow fluff
- 1/4 cup water
- 3 cups mini marshmallows
- 8 oz graham crackers crushed (I prefer homemade but you can use store-bought)
- 8 oz semi-sweet chocolate chips
- 2/3 cup heavy cream
Combine the heavy cream, milk, sugar and salt in a medium saucepan set over med/low heat. Heat until the sugar is dissolved, about 5 mins.
Whisk the egg yolks together in a medium bowl. Gradually temper in the hot cream mixture, adding one ladleful of cream to the eggs while whisking continuously. Repeat, until you use half of the hot cream mixture. Carefully pour the yolks and cream mixture back into the pot with the rest of the cream.
Turn the heat to low and continue to cook the mixture until it thickens and coats the back of a wooden spoon. (If you drag your finger across the coated spoon, the trail should remain.) Make sure you stir frequently and don't turn the heat up too high as the eggs could scramble.
Once the mixture has thickened, strain using a fine mesh strainer, into a clean bowl.
In a separate microwave safe-bowl, combine the marshmallow fluff with the water and heat for 20-30 seconds in the microwave. Mix well and then whisk into the ice cream base.
Cover the ice cream base with plastic wrap (press the plastic to the surface of the ice cream) and place in the refrigerator to chill at least 4 hours or overnight.
Place the marshmallows on a baking sheet lined with non-stick foil. Use a kitchen torch to brown the marshmallows or alternatively, brown them in the broiler. Keep careful watch, as they do burn quickly. Set aside.
Heat the remaining cream in a small saucepan until hot but not boiling. Place the chocolate chips in a small bowl and pour the hot cream over the top. Allow to sit for 5 mins then whisk until completely blended.
Chill ganache until almost set, but still pourable.
Once the ice cream has chilled, freeze it in your ice cream maker according to the manufacture instructions.
Working quickly, add half of the ice cream to a large pan or baking dish. Layer crumbled graham crackers, toasted marshmallows and chocolate glance over the top. Add the remaining ice cream and layer again with grahams, chocolate and marshmallows.
Freeze for at least an hour before serving.