S’MORES ICE CREAM

S’MORES ICE CREAM

Yield: Makes 1 quart

Ingredients:

1 1/2 cups large marshmallows

1 teaspoon vanilla extract

2 cups whole milk

5 egg yolks

½ cup granulated sugar

1 teaspoon vanilla extract

Pinch of salt

1 cup (238 ml) heavy cream

1 teaspoon vanilla extract

1½ cups (135 g) coarsely chopped graham crackers,

1 cup chopped milk chocolate 

Instructions:

Spread marshmallows in a single layer on a parchment-lined baking sheet. Place under the broiler for 1 minute, or until toasted. Flip them over and Take them out and, using tongs, flip them then add back to broiler for another 30 seconds, until other side is toasted. Set the marshmallows aside.

In a small saucepan over medium heat, add milk and bring to a simmer; set aside. Meanwhile, in a heatproof bowl, whisk together egg yolks, sugar and salt. Slowly add warm milk mixture to the egg mixture, whisking constantly. Pour mixture back into saucepan. Turn heat to medium-low and cook, stirring constantly until the mixture thickens enough to coat the back of a wooden spoon. Strain the custard through a fine-mesh sieve into a heatproof bowl.

Let mixture cool for about 15 minutes. Add toasted marshmallows and custard to blender.  Puree until mixture is smooth. Add heavy cream and vanilla; blend again for about 10 seconds to combine; set aside. 

Add custard mixture to ice cream maker. Freeze according to the manufacturer's directions. Just before it’s done churning, gently add graham crackers and chocolate. Transfer to freezer-proof container and allow to harden for at least 6 hours.