Bake, Run, Live

Recently we celebrated National S’mores Day! I decided to continue with that theme and make S’mores Ice Cream!

Rich chocolate ice cream, roasted marshmallow swirl, and pieces of homemade graham crackers!

Now, you and I both know that graham crackers get soft (ok, soggy) in milk (this was one of my grandfather’s favorite breakfasts- made me cringe every time I saw him eating it!!). Graham crackers in ice cream are no different- they still get soft. So if you want to retain the crunch of the graham crackers, I suggest using the chopped up graham crackers as a garnish, instead of mixing it into the ice cream. It’s up to you!

Roasting the marshmallows before making the swirl, gives them a great flavor, and it really brings out the S’mores characteristics in the ice cream. And it’s pretty easy to do!

S’mores Ice Cream

Chocolate Ice Cream Base:
1/2 cup unsweetened cocoa powder
1 1/4 cups heavy cream
2 3/4 cups half and half
7 egg yolks
1 1/4 cups sugar

Roasted Marshmallow Swirl:
1 10oz. bag marshmallows
1/2- 3/4 cup heavy cream

1/4 recipe Homemade Graham Crackers, roughly chopped

To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream, half and half, and cocoa. Bring to a simmer over medium heat, stirring continuously.

In a large mixing bowl, whisk together the egg yolks and sugar, until the mixture is a well combined and smooth.

Once the cream mixture comes to a simmer, pour 1/3 of it into the egg yolk mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the egg yolk mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.

To make the roasted marshmallow swirl:
Preheat the oven broiler to high. Place marshmallows on a silpat lined cookie sheet. Place under the broiler for 1 1/2 to 2 minutes- checking every 30 seconds, until toasted. Remove from the oven and place the marshmallows in the refrigerator for 5 minutes. After 5 minutes, flip the marshmallows over and return to the broiler, again for 1 1/2 to 2 minutes. After the 2nd side has been toasted, remove from the oven and let the marshmallows cool completely.

Once cool, place the marshmallows in a blender with the heavy cream, starting with 1/2 cup. Add more heavy cream if the mixture is still too thick. Note: the mixture won’t look very appealing, but I promise you it tastes good! Set the mixture aside until you are ready to add it to your ice cream.

After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container, layering it with the roasted marshmallow swirl and homemade graham crackers. Cover and freeze for 4 hours. Serve and enjoy!

Roasted marshmallows

Made with love, not calories!