Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!
When it comes to classic summer treats, s’mores are about as iconic as they come. I remember summer after summer (and autumn for that matter too) camping with my father and s’mores being something my brother and I always looked forward to. Even now, when we go to my dad’s house for a family dinner in the summertime he often will surprise me by having marshmallows, chocolate bars and graham crackers all ready to go for us. So translating the flavor of a classic treat that brings back such wonderful childhood memories seemed like a really good idea to me. After you taste this S’mores Ice Cream, I know you’ll agree.
For me, the perfect s’more is all about the marshmallow. It needs to be perfectly browned and toasted outside, gooey inside. If you under toast the marshmallow it’s not hot enough to melt that chocolate. But not only that, you don’t get oozing marshmallow smooshing out the sides of the two crisp graham crackers but most importantly you don’t get that nice smoky toasted marshmallow flavor. I’ve been known to toast my marshmallows pretty dark just to achieve that flavor.
That flavor is at the very core of this ice cream because the ice cream flavor itself is indeed toasted marshmallow ice cream. I’ve made marshmallow ice cream before when I made Marshmallow Peppermint Bark Ice Cream so I took that concept one step further by toasting the marshmallows before using them in the custard base. And I’m SO glad I did! Next comes chocolate and graham crackers throughout, naturally. In the end, this ice cream definitely encompasses all the flavors of classic s’mores and is definitely a flavor that will be made in my kitchen again and again much like making s’mores with my dad.
Don’t forget to check out my Roasted Apricot Honey Ice Cream to enter our ice cream themed giveaway!
If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:
- Peanut Butter, Chocolate and Banana Ice Cream Banana Splits by Cravings of a Lunatic
- Peachy Vanilla Ice Cream by Juanita’s Cocina
- Peanut Butter Cup Ice Cream Pie by Cook the Story
- Malted Chocolate Ice Cream by Foodness Gracious
- Malted Milkshakes by girlichef
- Ice Cream Social Week: Roasted Pineapple Coconut Ice Cream by Poet in the Pantry
- S’mores Ice Cream by Food Babbles
- Healthy Chocolate Coconut Milk Ice Cream by Quarter Life (Crisis) Cuisine
- Manischewitz Ice Cream Sandwiches by What Jew Wanna Eat
- Brownie Ice Cream Sandwiches by 52 Kitchen Adventures
- Nutella Ice Cream with Granola Topping by The Spiffy Cookie
Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today’s question which enters you in our bonus prize draw. Just click the highlighted link and it will take you right there so you can comment on the pin!
Two Years Ago: Vanilla Bean-Coconut Cupcakes with Coconut Lime Frosting
Toasted marshmallow ice cream filled with a crisp graham cracker swirl and chocolate chips, all the flavors of classic s'mores.
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoon granulated sugar
- pinch of salt
- 20 full-size marshmallows
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- pinch of salt
- 4 large egg yolks
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the graham cracker crumbs, butter and sugar. Press the graham mixture firmly into a 1/4-inch layer on the parchment lined baking sheet. Bake in preheated oven for 10-12 minutes until golden. Cool completely then crumble. Place in a ziplock bag and store in the freezer until ready to use.
- Using a kitchen torch or broiler, toast the marshmallows until golden brown, turning as necessary until evenly browned on all sides. Set aside.
- Fill a large bowl with ice. Place a medium bowl on top of the ice and set a fine mesh sieve over the medium bowl. Place 1 cup of the heavy cream into the bowl.
- In a medium saucepan, combine remaining 1 cup heavy cream, whole milk, granulated sugar and pinch of salt. Bring just to a boil. Remove from heat.
- In a medium bowl, gently whisk together the egg yolks. Slowly pour the warm cream mixture into the egg yolks, whisking constantly until half the cream mixture has been added. Slowly pour the egg mixture back into the remaining cream mixture in the saucepan, whisking constantly.
- Return the saucepan to the stove over medium heat. Once warm, add the toasted marshmallows. Whisk until all the marshmallows have melted. Continue cooking, stirring constantly with a rubber spatula, until mixture has thickened and coats the back of the spatula.
- Pour the custard through the fine mesh sieve atop the medium bowl. Stir until mixture has cooled. Cover and refrigerate overnight.
- The next morning, pour the custard base into the bowl of an ice cream maker and churn according to manufacturer's instructions. Add the chocolate chips in the last 2 minutes of churning. When churning has finished, add 1/3 of the ice cream to a freezer safe container. Sprinkle some of the graham mixture over the top. Top with half the remaining ice cream then more graham cracker crumbs. Finish with remaining ice cream and crumbs. Freeze until firm.
** Time does not include overnight chilling.