S'mores Ice Cream
A recipe for S'mores Ice Cream! This homemade toasted marshmallow ice cream is packed with graham crackers and layered with a milk chocolate hot fudge sauce for quite the decadent treat.
Servings 1 Quart
Ingredients
Toasted Marshmallow Ice Cream:
- 2 cups (475 milliliters) whole milk
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon fine salt
- 4 large egg yolks
- 1 1/2 teaspoons vanilla bean paste
- 8 ounces (227 grams) large or miniature marshmallows
Milk Chocolate Hot Fudge Sauce:
- 1 cup (240 milliliters) heavy cream
- 8 ounces (227 grams) milk chocolate roughly chopped and divided
- 1/2 cup (120 milliliters) golden syrup or light corn syrup
- 1/4 cup (50 grams) packed light brown sugar
- 1/4 cup (25 grams) Dutch process cocoa powder
- 1/4 teaspoon fine salt
- 3 tablespoons (42 grams) unsalted butter
- 1 teaspoon vanilla extract
To assemble:
- 3 ounces (85 grams) chopped graham crackers roughly 6 sheets
Instructions
To make the Toasted Marshmallow Ice Cream:
- In a medium saucepan, combine the milk, cream, sugar, and salt over medium heat, stirring often to dissolve the sugar.
- In a small bowl, beat the egg yolks.
- Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
- Once incorporated, slowly stream in and whisk another 1/2 cup (120 milliliters).
- Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
- Remove from heat and whisk in the vanilla bean paste.
- Pour the mixture through a fine mesh strainer into a large bowl.
- Allow to cool to room temperature.
- Arrange the marshmallows in a single layer on a foil-lined baking sheet. Place under a broiler set to low and toast until golden brown. Set aside and cool to room temperature.
- Once cooled, transfer the marshmallows to a large blender. If they are too sticky to remove, place the cooled baking sheet in the freezer for a few minutes.
- Add the cooled custard mixture to the marshmallows in the blender and blend until completely smooth.
- Transfer to a large bowl, cover, and refrigerate until chilled, 4 hours to overnight.
To make the Milk Chocolate Hot Fudge Sauce:
- In a medium saucepan, stir together the cream, 4 ounces (113 grams) of the milk chocolate, golden syrup, brown sugar, cocoa powder, and salt.
- Bring the mixture to a boil, then reduce heat to a low simmer.
- Continue to cook, stirring often, for 5 minutes, or until the chocolate has completely melted and the mixture is starting to thicken.
- Remove from heat, then whisk in the remaining 4 ounces (113 grams) milk chocolate, butter, and vanilla extract.
- Allow to cool to room temperature before assembling with the ice cream. Store any leftover hot fudge in an airtight container in the refrigerator for up to a week.
- Reheat leftover hot fudge slightly for 10-20 seconds in the microwave or on the stovetop in a double boiler until pourable to enjoy again.
To Assemble:
- Place an 8.5 x 4.5 inch (22 x 10 centimeter) loaf pan in the freezer.
- Freeze the chilled custard in the ice cream maker according to manufacturer's instructions. Five minutes before the ice cream is finished churning, slowly add in the chopped graham crackers.
- Place 1/3 of the churned ice cream into the cold loaf pan.
- Drizzle or gently pour in a layer of the hot fudge sauce over the ice cream.
- Cover with another 1/3 of the ice cream.
- Drizzle or pour in another layer of the hot fudge sauce.
- Cover with the remaining ice cream and smooth the top gently with a spatula.
- If desired, garnish the top with another drizzle of the hot fudge sauce and some chopped graham crackers.
- Cover the loaf pan with freezer safe plastic wrap and freeze until the desired consistency is reached, about 4 hours to overnight, before serving.