S’mores Ice Cream Recipe

Ice Cream Base:

1. Place the ice cream maker churning bowl in the freezer the day before making the ice cream.

2. Pour the cream, milk, vanilla extract, and salt into a medium saucepan set over medium-low heat. Bring the mixture to a gentle simmer, for about 15 to 18 minutes until small bubbles form around the edges of the pan. Stir occasionally. Remove from heat.

3. In a medium bowl, beat the yolks and sugar together with a whisk until the mixture is thick and pale.

4. Use a ladle to pour the milk mixture in a slow, thin, steady stream into the egg and sugar mixture, whisking the entire time. Continue until all the liquid is combined. Don’t rush this; otherwise, it will end up with scrambled eggs.

5. Return the custard to the pan and place it over low heat. Stir gently with a spatula for about 8 minutes until the custard thickens to the consistency of maple syrup.

6. When the custard is ready, it will coat the back of a spoon, and if a finger is drawn through it, the mark will remain.

7. As soon as the custard thickens, remove from heat, and transfer the custard to a large bowl. If the custard looks as though it may have cooked egg bits in it, pour it through a fine-mesh strainer into a large bowl. If it looks smooth, skip this step.

8. Allow the custard to cool to room temperature, then cover and place in the fridge for at least 4 hours, but preferably overnight. When ready, it will be the consistency of eggnog.

Add-ins:

1. Break up the graham crackers into pieces the size of a nickel. In a small saucepan over low heat, add the chopped chocolate or chocolate chips. Stir continuously for about 5 to 7 minutes until melted. Remove from heat.

2. Place the rack in the center of the oven, turn on oven light, and set oven to broil. Line a small baking sheet with foil or parchment, and spray it with cooking spray. Sprinkle the marshmallows over the prepared pan.

3. Place under the broiler for 30 seconds to 1 minute, until the tops are brown. Do not leave oven, and watch it the whole time. Remove the pan from the oven. Let the marshmallows cool for about 5 minutes.

4. Pour the cooled custard into the bowl of ice cream maker and churn according to the manufacturer’s instructions.

5. After about 5 to 7 minutes, the ice cream should be getting thicker. Add the marshmallows a few at a time.

6. Use a spoon or spatula to drizzle in the chocolate a little bit at a time. It’s okay if the chocolate is a little thick; just try to drop it in ribbons. Chocolate should break up so it looks like chocolate chip ice cream.

7. When ready, the chocolate’s consistency should be like soft-serve ice cream.

8. Transfer ice cream to a freezer-safe container and fold in the graham crackers.

9. Serve immediately or smooth the top of the ice cream, press a piece of parchment paper over the top, and cover it with a lid. Put the ice cream in the freezer, and let it chill for at least 2 hours. Enjoy!