S'mores Ice Cream Recipe

With a newborn baby this summer we decided not to get out camping. This means a summer without campfires, without roasted marshmallows, and without s'mores. So of course I'm looking up ways to bring us the tastes of camping and summer. Bring on the s'mores ice cream recipes! I've adapted this recipe from multiple sources because I really love the base ice cream directions from the last post on strawberry rhubarb pie ice cream and I couldn't find a perfect s'mores ice cream recipe that used roasted marshmallows. I hope if you can't get out camping that you enjoy this recipe as much as we are!

Ingredients

Ice Cream Base:

• 1 cup whipping cream
• 5 large egg yolks
• 2/3 cup sugar
• 1 cup whole milk (3.5%)
• ​1/2 tsp vanilla
  

Fillings:

• 2 cups of mini marshmallows (or large ones torn into mini pieces)
• 10 graham crackers crumbled into small pieces

Fudge Ripple:

• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 Tbsp cocoa powder
• 1/2 tsp vanilla extract

Directions

Ice Cream Base:

1. Heat the cream in a heavy saucepan over medium heat and bring almost to a boil. 
2. Beat the egg yolks and sugar in a medium bowl with an electric mixer on high speed until pale and creamy. Pour the hot cream slowly into the egg mixture while stirring CONSTANTLY.
3. Return mixture to the saucepan and simmer over low heat, stirring CONSTANTLY, until the custard coats the back of a spoon (run your finger through the spoon mix and it should not run back over itself).
4. Chill in the fridge for at least 30 minutes. This time we also sped up the process by using an ice bath method (stirring the mixture over a pot filled with ice and water).
5. Mix in the whole milk and vanilla (you can return to the fridge if not using the mixture right away).

Fudge Ripple:

1. Heat the sugar, corn syrup, water and cocoa in a medium saucepan until it starts to boil, stirring frequently. 
2. Reduce the heat to low and let it simmer for 1 minute. 
3. Remove from heat and add vanilla extract.
4. Transfer to a small bowl and chill in the fridge, preferably overnight, but we did it for only 30 minutes with the ice cream base.

Roasted Marshmallows:
Ok so we know you're not going to start a fire or go camping JUST to get the roasted marshmallows for this recipe, so you can do what we did....Oven Broil them!

1. They work best on a silicone baking mat (to prevent sticking to the baking sheet). 
2. Broil at 400F for 1-2mins (WATCH THEM THE WHOLE TIME!) or until they are golden brown.
3. Rotate them (if possible the best that you can, this works easier if they are not too close together when placed on the baking sheet) and broil for another 1-2mins (AGAIN WATCHING THEM THE WHOLE TIME!) or until they are golden brown.

Putting it all together:
This recipe we only used the ice cream machine for the base. Pour the base into the machine and mix until an ice cream texture is achieved (approximately 20 mins or based on machine directions). This time we used a Tovolo glide-a-scoop ice cream container (my personal favourite and no I'm not getting paid by them haha). We layered the ice cream in the container, then the marshmallows and graham crumbs and chocolate fudge. Add another layer of ice cream and repeat until you run out of ice cream (you will definitely have leftover fillings). This layering technique allows you to get that perfect 'mixed scoop' look when you serve the ice cream. If you'd prefer not to have hard frozen chunks of marshmallow and graham crumbs in your ice cream, then wrap them up and leave them on the counter to top the ice cream with when serving. Another suggestion my husband made was when the marshmallows are hot to mix it into the ice cream base in the machine to get the marshmallow flavour dispersed more (we will try this the next time we make this ice cream). 
Enjoy!

---