Summer may be disappearing into fall, but that's no reason not to have a big bowl of s'mores ice cream in your life. Top it with a drizzle of chocolate and a few pieces of graham cracker, and you're all set for the perfect dessert - no matter what the season!
I'm pretty darn sure this recipe does the talking for itself, so I'm just going to go ahead and share these photos with you then get right to the recipe!
The remnants of toasting marshmallows in the broiler is a glorious thing, I guarantee you'll be dreaming of evenings spent around the campfire!
Layering the toasted marshmallow ice cream together with graham cracker pieces and chocolate ganache to create the entire s'mores experience. It's a glorious thing!
2 cups whole milk
2 1/2 cups heavy cream
3/4 cup sugar
6 egg yolks
20 large marshmallows
1 tsp vanilla
1 cup dark chocolate chips
1 sleeve graham crackers
Using a stand mixer with the whisk attachment, a hand mixer, or a really super strong arm - whisk together the egg yolks and 1/2 cup of the sugar until it doubles in size, lightens to a pale yellow, and gains a silky ribbony texture. This should take a few minutes.
Heat 2 cups of the cream, milk, and remaining 1/4 cup sugar - bringing it to a scald. It should be steamy but not yet simmering.
With the mixer running, slowly pour the cream mixture into the yolks until fully combined to temper your eggs. Then pour the mixture back into the pot and heat over medium heat until your custard has thickened (if you don't feel comfortable knowing when it's ready, use a thermometer and look for 180 degrees). While it's heating, use a silicone spatula to gently scrape the bottom of the pan and stir slowly. Once cooked, remove from heat.
- While the custard is cooking, spread marshmallows out on a baking sheet and brown under the broiler. Keep a close eye on them, as the broiler works fast! Once the tops have browned, use a fork or small spatula to flip them over. Return to the broiler and let the other side brown. Easy - toasted marshmallows!
- Once the marshmallows are toasted and the custard has finished, scrape the marshmallows and all their gooey goodness into the custard and puree with a immersion blender. If you don't have an immersion blender, just put it all into your regular ole' blender and puree!
- Cool the ice cream base in the fridge for at least 4 hours.
- Before you churn the ice cream, make an easy ganache and let it cool to room temperature. Do this by combining remaining 1/2 cup of cream and the chocolate chips in a double boiler (or a glass or metal bowl set over a pot with a few inches of water in the bottom of the pot). Set over medium-high heat and stir occasionally until chocolate melts. Stir until fully combined then let cool.
- Churn ice cream based on your machine's directions.
- While the ice cream is churning, break up graham crackers into bite sized pieces.
- After churning, layer big scoops of ice cream in a container with graham crackers and chocolate ganache. There doesn't have to be much precision to this, we're just trying to get the good stuff to be distributed throughout the final ice cream! Work through this process as fast as you can, and get the container into the freezer to prevent melting. Save a little of the ganache in case you want to swirl it onto the ice cream as it's served.
- Freeze for at least 3 hours before serving to let the ice cream harden a bit!