Sunday, September 8, 2013
S'mores Ice Cream
The original recipe is not that informative. It gives measurements but is a bit vague about the instructions. If you don't make egg-based custards all the time you might not know how to follow this recipe. Also, the measurements for the mix-ins were way off for me (we have so many extras!)
I haven't tasted the ice cream yet, but I've eaten the mix-ins dipped in the churned melty leftovers and it's fantastic! I can't wait to eat the ice cream when it's frozen and fully mixed.
6 graham cracker sheets
3 C mini mashmallows
6 oz semi-sweet or bittersweet chocolate
4 egg yolks
1 1/2 C half & half
1 1/2 C heavy cream
1/2 t vanilla
1/4 t salt
1. Whisk together egg yolks and half and half until combined, set aside
1A. Prepare an ice bath, take a really big bowl and fill it with ice and water, but not too high, you will be adding another bowl or your pan on top and you don't want it to overflow all over your counter (trust me.)
2. Turn on the broiler. Place 2 cups of marshmallows in one layer in an oven-safe saute or frying pan with slightly higher sides.
3. Broil 1-2 minutes or until golden brown. DO NOT WALK AWAY OR YOU WILL START A FIRE. Watch the marshmallows occasionally opening the oven to see how brown they are. It's okay for a few to get burned but most should be mid-to dark brown
4. Remove from the broiler, turn off the broiler, add heavy cream to the marshmallows and whisk over medium-high heat until all the marshmallows are melted. Do not let it boil, if it starts to look like it's going to boil turn down the heat.
5. Pour a little of the hat marsrhmallow cream into the egg mixture. Whisk vigorously! Pour a little more hot marshmallow cream in. Whisk vigorously!!
6. Pour all the tempered egg mixture into the pan with the hot marshmallow cream. Whisk vigorously! Whisk 3-4 minutes or until you dip a wooden spoon into the custard and then you run your finger over the spoon and a line stays in the custard.
7. Remove the pot from heat and place in the ice bath. If it's too big, transfer custard to another bowl and place into the ice bath. Whisk until cool, or let cool to room temperature without excessive mixing.
8. Once cool, stir in vanilla and then pour into a tupperware and refrigerate several hours or overnight
9. Line a rimmed baking sheet with parchment paper. Place 3 graham crackers on the sheet. Cover with 1 cup of mini marshmallows.
10. Melt chocolate in the microwave 1-1 1/2 minutes on half power. Stir and microwave 30 more seconds on half power until fully melted
11. Turn on the broiler. Broil 1-2 minutes until marshmallows are golden, DO NOT WALK AWAY OR YOU WILL START A FIRE. Open the oven occasionally to watch.
12. Remove the pan from the broiler, turn off the broiler. Immediately top marshmallows with 3 remaining graham cracker sheets. Spread melted chocolate over the top. Freeze on the cookie sheet until set.
13. Chop frozen s'mores into 1 inch or smaller pieces, eat some, freeze in a ziploc bag.
14. Later, churn your ice cream according to manufacturers instructions. Pour churned ice cream into ice cream container and mix with frozen s'mores pieces. Freeze until set.
Note. The frozen s'mores pieces are really tasty. If you happen to make a little too many, don't feel sad. This could be your favorite new summer snack!
Note 2: We think that some graham cracker crumbs and chocolate shavings might be delicious in addition to the larger pieces of s'mores--but this is before tasting it. Can't wait to taste it!
Note 3: We tasted it, and it's good but rich. I might consider using classic milk chocolate for this recipe and having smaller bits. Still delicious though. And rich.