I know I said that the oatmeal cookie chunk ice cream was pretty close to being the best ice cream ever. But, I lied, this is best ice cream ever. This s’mores ice cream combines all the components of the classic s’more in a creamy, dreamy ice cream. A lot of the recipes I’ve seen for s’mores ice cream start with a plain vanilla base and just have mini marshmallows mixed in. I think that’s kind of a cop-out, after all, an essential part of a s’more is the toasted marshmallow. This recipe remedies that problem by toasting the marshmallows in the oven and then blending them into the base of the ice cream. I was a little worried the marshmallow flavor wouldn’t be very noticeable, but there’s no question that this ice cream tastes like toasted marshmallow. The graham cracker pieces and fudge swirl complete the ice cream for the perfect s’more, no campfire required!
The texture of this ice cream was truly outstanding, it was so smooth and creamy. As I finished off my last bowl, I started think of ways I could re-use this base to make a new flavor. Fluffernutter ice cream anyone?
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Adapted from Brown Eyed Baker