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S'mores Ice Cream

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"My first, and only, attempt at being a Boy Scout ended with me kneeling on rocks by a stream, scrubbing burned pots after a campfire dinner while the senior scouts relaxed and ate s'mores. I didn't trek ten miles into the woods weighted down by an overloaded backpack to wash dishes, so I turned in my kerchief. But these days, I'd walk that far for S'mores Ice Cream, which combines melted chocolate, marshmallows, and graham crackers or spiced cookies in each merit badge-worthy scoop. (If the Scouts had offered merit badges for making ice cream, I might have stayed!)."

List of Ingredients

Ice cream:
◦ 1 cup whole milk
◦ ⅔ cup sugar
◦ Pinch of kosher or sea salt
◦ 2 cups heavy cream
◦ 5 large egg yolks
◦ 1 teaspoon pure vanilla extract

Mix-ins:
◦ 4 cups mini marshmallows
◦ Fudge Ripple (recipe follows), chilled
◦ 1 cup crumbled graham crackers (about 10 crackers) or gingersnaps


Recipe

To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla, then stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Put a large (at least 1 �-quart) container in the freezer for storing the ice cream.

To prepare the mix-ins, while the custard is churning, spread the mini marshmallows on a silicone baking mat, or another heat-resistant surface that's nonstick. Carefully wave a blowtorch over the marshmallows, just enough to brown them. Turn them over with a spatula and continue to torch them until they're as well browned as possible but not burnt. (It's inevitable that a few will get charred.) If you don't have a blowtorch, you can brown the marshmallows under the broiler, turning them as they toast.

Spoon some of the Fudge Ripple on the bottom of the chilled container. Strew some of the graham cracker bits and toasted marshmallows over the chocolate, then spread some of the just-churned ice cream over the mix-ins. Continue to layer the ingredients until the container is full. If necessary, stir very, very gently, just to incorporate the ingredients but not enough to mash everything together. Freeze the ice cream for a few hours until firm enough to scoop.

Makes about 1 � quarts






❧ Fudge Ripple:

"This has the authentic taste and glossy sheen of old-fashioned fudge ripple."

◦ � cup sugar
◦ ⅓ cup light corn syrup
◦ � cup water
◦ 6 tablespoons unsweetened Dutch-process cocoa powder
◦ � teaspoon pure vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a low boil. Continue to cook for 1 minute, whisking frequently.

Remove from the heat, stir in the vanilla, and let cool completely. Chill thoroughly in the refrigerator.

Makes 1 cup