S'mores Ice Cream
  • Ice Cream
  • 10 oz. bag large marshmallows
  • 1 tbl. vanilla bean paste
  • 2 cups whole milk
  • 5 egg yolks
  • ½ cup sugar
  • Pinch of salt
  • 1 cup heavy cream
  • 1 tsp. vanilla extract

  • Fudge Swirl
  • ½ cup sugar
  • ½ cup water
  • ⅓ cup light corn syrup
  • 6 tbl. Dutch-process cocoa powder
  • ½ teaspoon vanilla extract

  • 1¾ cups coarsely chopped graham crackers
  1. Lightly butter a baking sheet and spread the marshmallows out in a single layer. Place under the broiler for 30 seconds to 1 minutes until toasted (watch them closely, they burn quickly!). Remove the sheet from the oven and use tongs to turn the marshmallows over, then place them back under the broiler for another 30 seconds until toasted. Once toasted, set the pan aside and allow to cool.
  2. Pour the milk into a medium saucepan over medium heat and stir in the vanilla bean paste. While you wait for the milk to simmer, whisk the egg yolks, sugar and salt in a medium sized heatproof bowl. Once the milk has started to simmer, remove from the heat and slowly pour into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is between 170 and 175 degrees (or thick enough to coat the back of a wooden spoon). Strain the custard through a fine-mesh strainer into a bowl.
  3. Let the mixture cool for about 15 minutes, stirring occasionally to help it cool faster. Place the toasted marshmallows in a blender, then pour the custard on top of them. Blend until the well combined and smooth. Add the heavy cream and vanilla extract and blend again to combine. Cover and refrigerate the custard overnight.
  4. To make the fudge swirl, whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat. Stir constantly until the mixture comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat and stir in the vanilla. Cover and let chill in the refrigerator for at least 2 hours.
  5. When you're ready to churn the ice cream, remove the custard from the fridge and whisk until it is smooth and pourable (the custard will have a spongy texture it first comes out of the fridge). Once it's smooth, pour into your ice cream maker and freeze according to the manufacturer's directions.
  6. When the ice cream has finished churning, fold in the chopped graham crackers. Spoon a layer of fudge onto the bottom of your storage container followed by a layer of ice cream. Continue making layers of fudge swirl and ice cream, ending with a layer of ice cream. Don't stir the fudge into the ice cream, that will make it look muddy. Freeze for at least 2 hours or until the ice cream is firm.
Recipe by Annie's Cooking Lab at http://anniescookinglab.com/smores-ice-cream/