Hard to believe that July 4th is almost upon us! Lately, the holidays have a funny way of sneaking up on me! Not sure exactly what our plans are (I think our middle guy may be heading home from DC for a short but patriotic visit) but I can guarantee that there will be some sort of family get together and that there will be frozen drinks, BBQ'ing and trampoline jumping involved and though there's never a bad time, I can't think of a better time for whipping up a batch of this amazing S'mores Ice Cream 'cause really, what's a Fourth of July without s'mores?!!!
I've been making this for years (sorry about the delayed share) and it's probably the most requested treat from the aforementioned home-heading DC child. Other than the fact that s'mores are such a popular flavor combo, I this that what sets this variation apart from other versions I've tried is that this actually has toasted marshmallow ice cream, unlike most that have a vanilla or chocolate base. Yup, that's right, you actually toast marshmallows under the broiler and then blend them in the blender with the pre-churned base. What that means is that not only does the ice cream actually taste like toasted marshmallows but it has the stretchy, almost elastic consistency that make marshmallows so unique.
The other thing that sets this apart is the gooey homemade fudge sauce that gets rippled throughout. When you make it, the sauce seems quite thin and runny, but the minute it hits cold ice cream, it turns thick, chewy and irresistibly good. Need I say more?
But of course I do because we haven't gotten to the graham crackers yet. If you're feeling ambitious you could try this homemade version ( truly one of my all-time favorites) but it's also great with the store bought variety. Either way, they add a wonderful crunch to the chewy marshmallow ice cream and deep chocolate fudge swirl. What a trio!
It's so deliciously perfect! Make it for the "kids" in your life and I guarantee it'll be a fun 4th!!
S'mores Ice Cream
Makes 1 1/2 quarts
You will need an ice cream maker for this.
Prep Time for the Ice cream: 30 minutes, plus at least 8 hours for chilling; Churn Time: 20-25 minutes; Time to make for the chocolate sauce: 10 minutes, plus chilling time
For the ice cream base
- 10 ounce bag large marshmallows
- 1 vanilla bean
- 2 cups whole milk
- 5 egg yolks
- 1/2 cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the fudge sauce
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 6 tablespoons Dutch-process cocoa powder
- 1/2 teaspoon vanilla extract
Plus 2 sleeves graham crackers, coarsely chopped
1. To make the ice cream: Turn the broiler on. Line a rimmed baking sheet with parchment paper and place the marshmallows on it in a single layer. Place them under the broiler for 30 seconds to 1 minute until golden and toasted. Really keep an eye on these because they can go from just right to burned in the blink of an eye! Use a pair of tongs to turn the marshmallows over so that the untoasted sides face up and return them to the broiler for another 30 seconds, again watching carefully. Remove from the oven and set aside.
2. Pour the milk into a medium sized pot. Split the vanilla bean down the middle and scrape the seeds into the milk, adding the actual bean in the process as well. Stir and heat the mixture over medium heat to a simmer.
3. In a large heatproof bowl, whisk the egg yolks, sugar and salt together. Slowly pour the warm milk into the eggs, whisking constantly. Pour the entire mixture back into the pot and turn the heat to medium-low. Use a wooden spoon or silicon spoon to constantly stir the mixture until it thickens and is about 175 on an instant thermometer. It should be thick enough to coat the back of a spoon. Place a fine mesh strainer over another heatproof bowl and pour the mixture through it. Stir the mixture for the next 15 minutes, every few minutes, helping it to cool down. Remove the vanilla beans and discard.
4. Meanwhile, place the toasted marshmallows in the blender. Pour the cooled mixture in and purée until smooth. Add the heavy cream and vanilla extract and blend for another 15-20 seconds until incorporated. Transfer the mixture to an airtight container and store in the fridge for at least 8 hours and preferably overnight.
4. To make the fudge sauce: place the sugar, water, corn syrup and cocoa in a medium saucepan over medium heat and whisk constantly until bubbles appear at the edges. Keep whisking and let it come to a low boil. Cook for 1 more minute, whisking often. Turn off the heat and stir in the vanilla. Let cool and transfer to a airtight container and store in the fridge for at least several hours and up to 2 weeks.
6. When ready, churn the ice cream base according to your manufacturer's directions. In the container you are planning to store the ice cream in, place a thin layer of the fudge sauce. Next place a layer of the churned ice cream and then some of the chopped graham crackers and another layer of the fudge sauce. Repeat the pattern until all the ice cream is used up ( you may have done fudge left over--whatever will you do with it?!!). Store the ice cream in the freezer for at least a few hours until it forms up and then serve or hide it underneath all the frozen peas if you want to keep some for yourself!!
Note: Ice cream base adapted from Brown Eyed Baker. Fudge sauce adapted from The Perfect Scoop by David Lebovitz.