According to social media today is National Ice Cream Day, and while I’m not convinced that’s actually a real thing, I’m not gonna question it, instead I’m going to use it as a reason to share a delicious recipe for some s’mores ice cream! I crafted this ice cream back in June for a Father’s Day picnic and haven’t gotten around to sharing the recipe until now (this is pretty common, my phone is full of pictures of food I intend to share on the blog… oops). I realize I’ve been MIA on the blog for quite some time now but I’m hoping this ice cream serves as a welcome back recipe.
I absolutely love s’mores (and I have very strong opinions about how they should be made), although I don’t know anybody who doesn’t like s’mores (if you meet someone who doesn’t like s’mores I would be wary, they’re probably a serial killer). The amazing combination of hot gooey marshmallows and melty chocolate sandwiched by sweet graham crackers is not only an amazing flavor trio, but brings back so many memories of backyard campfires or childhood camping trips. In my younger days I would sit at the fire and make s’more after s’more. I’m pretty sure my record was 7 in a night, and while I don’t eat quite that many anymore I still love pretty much anything s’mores.
This ice cream uses a standard chocolate custard base and combines marshmallow cream and graham cracker crumbles, yuuuum! You heat cream, milk, and sugar on the stove until hot. You whisk some egg yolks and temper them by slowly whisking in some of the hot cream mix.
You place the egg mix in the saucepan, whisk in some melted chocolate. This mix then goes into your ice cream maker. I browned some marshmallow cream in the broiler to add a campfire feel. I added the marshmallow and some crushed graham cracker after the ice cream was almost set. Then I stirred in some extra marshmallow cream (because why wouldn’t you want more marshmallow) before putting the ice cream in the freezer.
You can serve it up with some extra graham crackers or chocolate if you so desire, I personally was too buys drooling over all that gooey marshmallow goodness!
This stuff is seriously addicting, a super rich custard base with a deep chocolate flavor combined with sweet marshmallow cream and graham cracker crumbles
Make it today!
- 3 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 4 egg yolks
- 2 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 6 ounces marshmallow cream
- 5 graham crackers - slightly crushed
- -Combine the cream, milk and sugar in a saucepan and heat, stirring occasionally until hot and the sugar is dissolved
- -In a medium bowl whisk the eggs
- -Slowly add 1 cup of the cream mixture to the eggs while whisking
- -Add the egg mixture to the sauce pan, whisking constantly
- -Melt the chocolate and add to the saucepan
- -Continue to whisk the mixture until the chocolate is blended and the mixture starts to thicken, it should coat the back of the spoon
- -Pour the custard mixture into your ice cream maker and freeze as directed
- -While the ice cream freezes scoop about half of the marshmallow cream onto a silicone baking mat (or greased parchment paper) heat under the broiler until brown, this will only take a few minutes, so watch carefully (this step is optional, see note below)
- -In the last 5 to 10 minutes add the toasted marshmallow cream and the graham cracker pieces to the ice cream maker
- -When the ice cream maker is finished transfer the ice cream to a container and stir in the remaining marshmallow cream
- -Store in freezer
- -If you want to skip the toasting the marshmallow cream you can, I just like the texture the browned marshmallow cream adds
- -I add the remaining marshmallow cream separately so it stays in large swirls rather than being broken down and incorporated into the custard