S’mores Ice Cream
Marshmallows + chocolate + Graham crackers x ice cream = Bliss - David Lebovitz -
Servings: 6
Ingredients
Ice cream base
- 1 cup whole milk (250ml)
- 2/3 cup sugar (130g)
- 1 Pinch of Salt
- 2 cup heavy cream (500ml)
- 5 large egg yolks
- 1 tsp vanilla extract
Fudge ripple
- 1/2 cup sugar (100g)
- 1/3 cup light corn syrup, or rice syrup, Golden syrup, or agave nectar (100g)
- 1/2 cup water (125ml)
- 6 tbsp unsweetened cocoa powder, natural or Dutch-process (50g)
- 1/2 tsp vanilla extract
Mix-ins
- 4 cups mini marshmallows (185g)
- 1 cup crumbled Graham crackers or gingersnaps (95g) about 10 cookies
Instructions
- To make the ice cream base, heat the milk, salt, and sugar in a saucepan. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract. Refrigerate to chill thoroughly, preferably overnight.
- Make the fudge ripple by heating the sugar, corn syrup, water, and cocoa powder in a medium saucepan until it starts to boil, stirring frequently. Reduce the heat and let simmer for 1 minute, stirring often. Remove from heat and add the vanilla extract. Transfer into a small bowl and chill thoroughly before using.
- To finish the ice cream, freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions. Put a large (at least 1.5qt/l) freezer-proof container in the freezer, one that you’ll store the ice cream in.
- While the ice cream base is churning, spread the mini marshmallows on a silicone baking mat, or another heat-resistant surface that’s non-stick. Wave a blowtorch over the marshmallows carefully, just enough to brown them. Turn them over with a spatula and continue to brown the marshmallows until they’re well-browned all over, as best as possible.
- When the ice cream custard is ready, spoon some of the fudge swirl mixture on the bottom of the chilled container. Strew some of the Graham cracker bits over the chocolate and some marshmallows. Spread some of the just-churned custard over the mix-ins.
- Continue to layer the churned ice cream custard spooning some of the chilled fudge ripple mixture over the custard along with toasted marshmallows and crumbled graham cracker bits. If necessary, stir it very, very, gently, just to incorporate the ingredients, but not enough to mash everything together, which will make the finished ice cream muddy. Once done, freeze the ice cream and let stand for a few hours in the freezer until firm enough to scoop.
Notes
Be sure to work fast when layering the ingredients. I like to start with putting some of the mix-ins and some of the fudge ripple in the bottom of the chilled container – marshmallows, fudge, and crumbled crackers or cookies – then add a layer with just-churned custard, then more of all three ingredients, continuing until everything is used up. Avoid stirring because you want the chocolate ripple to remain distinct. Just layer ’em all up, and when you scoop, you’ll have big, moist pockets of dark chocolate and marshmallow.If you don’t have a blowtorch, you can broil the marshmallows on a baking sheet in the oven. Watch them carefully and turn them over as they brown.