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S'mores Ice Cream
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Prep Time:
40 minutes
Total Time:
280 minutes
Indulge in summer with S'mores Ice Cream: charred marshmallows, vanilla ice cream, chocolate, and graham crackers. The ultimate summer treat awaits!
Ingredients:
  • For the ice cream base:
  • 2 cups heavy cream
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 6 egg yolks
  • 1/3 cup sugar
  • For the add-ins:
  • 6 ounces chocolate (about 1 cup chocolate chips)
  • 2 cups mini marshmallows
  • 6 graham crackers, broken into small pieces
Instructions:
  • Prepare your ice cream maker: Chill the churning bowl in the freezer the day before making ice cream, as most manufacturers suggest freezing it for 24 hours prior to churning.
  • In a saucepan over medium low heat, gently simmer the cream, milk, vanilla extract, and salt until small bubbles form around the edges, for about 15 to 18 minutes. Stir occasionally.
  • Prepare the custard: Beat the yolks and sugar in a medium bowl until thick and pale. Heat the cream until small bubbles form around the edges. Slowly pour the cream into the egg mixture while whisking continually until well combined. Take your time to avoid scrambling the eggs.
  • Heat the custard in a pan over low heat, stirring gently with a spatula for about 8 minutes until it thickens to the consistency of maple syrup. It should coat the back of a spoon and leave a mark when you draw your finger through it.
  • Chill the custard: Once the custard thickens, remove from heat and transfer to a large bowl. Strain through a fine mesh strainer if needed. For faster cooling, pre-chill the bowl in the freezer. Cool the custard to room temperature, cover, and refrigerate for at least 4 hours, ideally overnight. The chilled custard should resemble eggnog consistency and will serve as the base for your ice cream. It can be prepared up to a week in advance, stored covered in the fridge.
  • Prepare the add-ins: Break the graham crackers into nickel-sized pieces. In a small saucepan over low heat, melt the chopped chocolate or chocolate chips, stirring constantly until smooth. This should take about 5-7 minutes.
  • To toast the marshmallows, adjust the oven rack to the center position and set the oven to broil. Line a small baking sheet with foil or parchment paper, and coat it with cooking spray. Spread marshmallows on the prepared pan and broil for 30 seconds to 1 minute until golden brown on top. Keep a close eye on them to prevent burning. Once done, remove from the oven and let cool for 5 minutes before using.
  • Churn the ice cream: Pour the cooled custard into your ice cream maker and follow the manufacturer's instructions. After 5-7 minutes, when the ice cream begins to thicken, gradually add the marshmallows and drizzle in the chocolate slowly. Aim for a ribbon-like effect as the chocolate breaks up to resemble chocolate chip ice cream. Once it reaches the soft serve consistency, it's ready.
  • To serve or store the ice cream: Transfer the ice cream into a freezer-safe container and gently fold in the graham crackers. If serving immediately, enjoy as is. For a firmer texture, smooth the top of the ice cream, cover with parchment paper, and seal with a lid. Freeze for at least 2 hours until scoopable. When ready, scoop onto a cone. Keeps well for up to a month before any crystallization may occur.

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