Sunday, August 25, 2013

S'more Ice Cream

I wish I had a camera that could zoom in without getting blurry.  This ice cream is amazing!  It takes a lot of steps, but I think it is worth every minute!  It's a custard-based toasted marshmallow ice cream with fudge ripple and graham cracker chunks.  It's everything that you love in S'mores all thrown together in ice cream!  It was so rich, so creamy, and dreamy. 

If you don't have an ice cream maker, forego buying new shoes, purses, or clothes for a month and buy a good ice cream maker.  I have a 50.00 Cuisinart one, and it works amazingly!  Homemade ice cream is so much better than store-bought.  In fact, my husband said that the first time he knew he wanted to marry me was when I invited him and some other friends over for homemade ice cream.  It was butter pecan and New York Super Fudge Chunk.  I had him at "ice cream!"  

S'mores Ice Cream

For the Toasted Marshmallow Ice Cream:
1 10 oz. bag of large marshmallows
2 c whole milk
5 egg yolks
1/2 c sugar
pinch of salt
1 c heavy whipping cream
1 t vanilla

For the fudge swirl:
1/2 c sugar
1/2 c water
1/3 c light corn syrup
6 T Dutch process Cocoa (regular would be fine)
1/2 t vanilla

1 1/2 c coarsely chopped graham crackers

Preheat the broiler.  Spread the marshmallows on a cookie sheet on a single layer.  Place under the broiler for about a minute.  Keep an eye on the marshmallows so they don't burn!  Take them out, flip them over with a fork or tongs, and broil the other side for about one minute.

Set aside and let cool.

Place the milk in a medium saucepan.  Bring to a simmer over medium heat.

While that is heating up, put the egg yolks, sugar, and salt in a bowl.  Whisk well.  Once the milk mixture is simmering, slowly pour it over the egg yolks, whisking constantly.  Pour the mixture back into the saucepan.  use a spatula to make sure you get it all back into the pan.  Turn the heat down to medium-low.  Cook, stirring constantly, until the mixture reaches 170-175 degrees or when it thickens and coats the back of a wooden spoon.

Once it is thick enough, put it through a fine mesh strainer in a large bowl.  Let it cool for about 15 minutes stirring every few minutes to help it cool faster.

Put the toasted marshmallows and the cooled custard into a blender.  Blend until smooth.  Add the heavy cream and vanilla and blend for 10-15 seconds.  Pour the mixture in a bowl, cover, and refrigerate overnight.

To make the fudge swirl:
If you don't want to make the fudge swirl, use some jarred hot fudge from the store.  :)

In a saucepan over medium heat, whisk the sugar, water, corn syrup, and cocoa powder.  Whisking constantly, bring to a low boil.  Cook for one minute longer, and continue to whisk.  Remove from the heat, and stir in the vanilla.  Let it cool.  Let it chill in the fridge for at least two hours before adding to the ice cream.

The next day, pour the mixture into your ice cream maker and freeze according to manufacturer's directions.

Once it is made, stir in the chopped graham crackers.  Spoon enough of the ice cream into its storage container to cover the bottom. Plop some fudge onto that layer.  Continue with the layers- Layer of ice cream, dollops of fudge, repeat, until it's all in the storage container.

When you scoop the ice cream, there will be ripples of fudge throughout.  Sweet mercy.  This stuff was tasty!

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