S’mores Ice CreamPosted: June 1, 2012
How did May slip by so quickly? It always seemed like such a looong month while I was in school, but now that I now longer mark time by assignment due dates, paper deadlines and finals week, it somehow flew by.
Which isn’t necessarily a bad thing. I have many things to look forward to in June, like the GRE (not actually all that exciting) and our house closing. Wait…that means loads of packing…let’s call that one bittersweet.
Ok, maybe it’s more positive than bittersweet, but I really hate packing, especially packing up one’s entire apartment. Well, I still have a month to go, so in the meantime, I’ll keep myself occupied by making tasty treats.
The idea for this ice cream came from a need to use up a handful of mini marshmallows and two somewhat stale graham crackers. Recently, the s’more has been manifested in so many different ways other than the traditional graham cracker sandwich, that I thought it was my turn to get in on the fun, and get a cool summer dessert out of it!
S’mores Ice Cream
Ice cream base adapted from The Little Red House
Makes about 1 quart
2 cups heavy cream
1/4 cup unsweetened cocoa powder
4 oz bittersweet chocolate, chopped
1 cup whole milk
½ cup sugar
pinch of salt
4 large egg yolks
½ tsp vanilla extract
1 cup mini marshmallows
½ cup crushed graham crackers
Place the chopped chocolate in a large heatproof bowl. Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for about 1 minute. Stir until smooth. Add in the remaining cup of cream and mix well. Place a mesh strainer atop the bowl and set aside.
Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks until they are a light yellow color. Slowly pour the warm milk into the egg yolks, whisking lightly but constantly, then scrape the warmed yolks back into the saucepan. Switch to a wooden spoon or heatproof spatula and stir the mixture constantly over medium heat, making sure to scrape the bottom and corners of the pan. Stir until the mixture thickens and the custard can coat the back of the spoon, about 3-5 minutes.
Pour custard through the strainer into the chocolate mixture and stir until smooth, then add in the vanilla. Let the custard cool to room temperature, then cover and refrigerate for at least 8 hours or overnight. Freeze the mixture in your ice cream maker according to the manufactures instructions. When transferring the ice cream to its permanent storage container, stir in the marshmallows and graham cracker crumbs.