No better way to beg for summer than making gallons of S’mores ice cream and crying to the summer gods. Do summer gods exist? Idk.
Not just any kind of s’more ice cream but toasted marshmallow ice cream with chunks of s’mores bits.
I gave you all a fair warning in my Instagram story video that this was going to be a messy one and I ain’t lyin.
This recipe (like our Carrot Cake Ice Cream ) was from our good friends at Food52 and their Ice Cream and Friends book of funky stuff.
S’mores is a flavor many of you have been asking for since the dawn of time (or at least since I started this blog) and finally your dreams have come true!
Few weird things about this recipe –
First, when you make your s’mores bites, you’re putting the chocolate ON TOP of the marshmallow and graham cracker sandwiches.
Why? – No idea.
I honestly think they said to do this so that you get more of a chocolate flavor with each bite but honestly I got no clue folks. Just doin’ as I’m told.
Second, make sure you use bittersweet chocolate/dark chocolate. The marshmallow ice cream and the marshmallow bits inside make for a super sweet combo so you need that bitterness of the chocolate to balance it all out.
Third, make sure you char/broil those marshmallows. For whatever reason, my oven sets off my smoke alarm as soon as I turn it anywhere past 400 degrees (with or without any smoke involved) but the goal is to get those marshmallows toasted / almost burned on the outside real quick so that the insides are still gooey. (I messed this up because my oven was too low so it took 3x as long to get them toasted and it dried out my mallow).
I’m curious to do this recipe again but with a graham cracker ice cream, marshmallow swirl and either a chocolate ganache or chocolate chips in there as my own little twist but we shall see.
Hopefully summer hurries the fuck up so we can set the mood right with a scoop of this by a nice bonfire on the beach.
As always- keep screamin’.
Recipe adapted from Food52’s Ice Cream and Friends
YOU’LL NEED :
12 graham crackers (honey or plain, but not cinnamon)
2 cups mini marshmallows
10 ounces bittersweet chocolate
4 egg yolks
1 1/2 cups half and half
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cups heavy cream
LET’S MAKE IT:
1. Preheat broiler. Line a baking sheet with parchment paper.
2. Put 6 graham crackers down on the pan and cover evenly with marshmallows and broil. (KEEP YOUR EYE ON THIS SO YOU DON’T IGNITE YOUR OVEN).
3. Immediately cover the marshmallows with the other 6 graham crackers and squish.
4. Melt your chocolate and pour over the marshmallow sandwiches (make sure it drips over the side) Freeze.
5. Chop into bite-sized pieces. (This is the messy part) Freeze in a jar or a freezer bag.
6. For the ice cream, whisk together the yolks, half and half, and salt. Set aside.
7. Preheat broiler. Spread marshmallows evenly on the bottom of a medium-sized ovenproof pot. Broil until tops of marshmallows are nicely browned and just about to burn.
8. Over medium heat, pour heavy cream over broiled marshmallows. Whisking the whole time, bring it to just under a boil. Slowly temper your yolk/half and half mixture into your marshmallow cream mixture.
9. Cook on medium heat until the custard is done and you can drag your finger across the back of the spoon and a trail lingers.
10. Pour the custard through strainer and into smaller bowl. Fill larger bowl up with water until it rises to the level of the custard. Once cool, cover and place custard in fridge overnight.
11. Place a serving bowl in the freezer. The cold ice cream custard will be very thick. That’s normal. Churn according to manufacturer’s instructions.
12. Scoop into bowl and fold in at least 2 cups of the s’mores chunks.
13. Freeze overnight.