July 17, 2013
Have you all noticed this S’mores trend that has been hopping around the internet lately? It’s pretty much the coolest dessert trend ever. S’mores are one of the easiest, most delicious desserts in existence, so why not put them in cakes, brownies, cupcakes, milkshakes, and ice cream?
When I was given dessert duty at a recent family gathering, I jumped at the chance to try out this S’mores ice cream recipe that I’ve been lusting after for several months.
This ice cream has all the S’more classics: toasted marshmallows, crunchy graham crackers, and rich chocolate fudge. So if you’re really not the campfire type and more of the stay at home and make ice cream type, this is the ice cream for you.
But definitely plan ahead when making this ice cream. I found that it got better and better the longer I let it hang out in the freezer. Twenty-four hours later and it was the perfect consistency. And there are a lot of steps, so a little patience is required with this one. But it is so worth it!
Here’s how to get started with your own frozen camp fire treat:
Fill up a large bowl with lots of ice and water. You’re making an ice bath for your cream. Place half of the cream in a smaller bowl and put that into the ice bath. Set the bowls aside.
Place a sauce pan on medium heat and whisk together the rest of the cream, milk, sugar, and salt. Whisk occationally while it comes to a slow boil.
While this is coming to a boil, prepare the eggs. Lightly beat together 4 egg yolks. Ever wonder what to do with all those leftover egg whites? Don’t toss them! Check this out for lots of ideas. The egg whites I had left over from this ice cream became part of a breakfast scramble the next morning.
Pour about a half a cup of the milk/cream mixture into the egg yolk and whisk. Then, slowly, pour the egg mixture into the saucepan. Continue to warm, whisking frequently. Keep this going until the ice cream base becomes thick.
Next, toast those marshmallows! Line them up on a pan and then place them under the broiler for a few minutes. It’s best to boil on low and to watch these very, very closely. I speak from experience.
The toasting escalated very quickly during my first attempt. Totally burned them. And started a fire. So, try not to follow my lead on this.
Once the marshmallows are beautifully toasted, melt them into your warm ice cream base, a few at a time. You now have toasted marshmallow ice cream base!
Next, you’ll want to prepare your fudge sauce. Chop up two ounces of semi-sweet chocolate. I like to use Ghirardelli.
In a small saucepan, bring cocoa powder, water and corn syrup (I used light) to a boil. Reduce heat and simmer for 3 minutes. Take off the heat and stir in the chopped chocolate. You then will have this:
Things got a little bit hectic at this point, so I don’t have any more pictures of the process. But it’s pretty easy from here. Chill your fudge sauce in the fridge, and pour the ice cream base into your ice cream maker and churn. Once it’s almost done, stir in the graham cracker pieces. You really want these to be more like chucks so there’ll be some crunch when taking a bite.
Layer the ice cream with the chocolate fudge and then freeze for a least a few hours, up to 24 and serve.
Serve garnished with graham cracker and a bit of chocolate. I was even templed to toss a whole toasted marshmallow onto the ice cream as well!
I was amazed by how the ice cream truly tasted like toasted marshmallow. Sigh. Chocolate, marshmallows and graham crackers are just the best, aren’t they? And in ice cream, they are even better!
Be on the look-out for my next post where I’ll be rounding up my favorite S’More receipes!
- 24 regular-sized marshmallows
- 2 cup heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- Pinch of salt
- 4 egg yolks
- 1 teaspoon vanilla
- 1 cup graham crackers, chopped
- 1 cup water
- 1/2 cup unsweetened Dutch cocoa powder
- 1/2 cup light corn syrup
- 2 ounce semisweet chocolate, chopped
- For the ice cream, prepare an ice bath in a large bowl, and place a smaller size bowl with 1 cup cream and set aside.
- In a medium saucepan, whisk together 1 cup cream, milk, sugar, and salt and bring to a slow boil.
- Toast the marshmallows under a broiler set to low.
- Lightly beat 4 egg yolks in a small bowl. Whisk in about a half a cup of the hot milk mixture.
- Slowly, pour beaten eggs into the sauce pan and cook until ice cream base is thick. Whisk frequently.
- Once the base is thickened, whisk in marshmallows until melted.
- Pour ice cream base in with chilled cream. Whisk in vanilla.
- Once based is chilled to room temperature, place in refrigerator until cold.
- Once cold, churn ice cream base in ice cream maker according to manufacturer’s instructions. Stir in graham cracker pieces once ice cream is almost solid.
- For the fudge sauce, bring water, cocoa powder, and light corn syrup to a boil. Reduce the heat then simmer for 3 minutes, stirring frequently. Remove from the heat and add the chopped chocolate. Stir until completely melted. Cool to room temperature then store in the fridge until ready to assemble the ice cream.
- To assemble
- To assemble, place half of the ice cream into the bottom of a container. Pour the fudge sauce on top then add the remaining ice cream. Recommended to freeze for 24 hours before serving.
Source: Chocolate Moosey