S'mores Ice Cream

It's taking a lot longer to schedule my annual tea party than usual, and the heavy cream I was going to use for some items in it was going to go bad.  Woe is me, I "had" to make ice cream.

There were s'more-making ingredients left over from 4th of July, so why not?  The major modification I made from a standard base was to decrease the sugar.  The mix-ins have a lot.  I considered using marshmallow creme, but opted to singe some marshmallows instead.  S'mores have a different flavor when you char the sugar, rather than microwaving the marshmallows to soften them.  I was going for the campfire effect.  And you don't need to add vanilla or vanilla sugar because all of the mix-ins contain it, but you're certainly welcome to.

*2 C heavy cream
2 C milk
4 egg yolks
1/2 C sugar
2 Hershey milk chocolate bars, chilled
4 graham crackers, frozen
12 marshmallows

1.  Beat together egg yolks and sugar.  Set aside.

2.  In a saucepan, bring milk and cream to a low boil, stirring often to avoid scorching.  Remove from heat.  Pour about a cup of the hot mixture into the egg mixture and whisk until smooth.  Gently re-introduce the egg mixture to the milk and return to heat.  Heat until thickened (do not boil), stirring constantly.

3.  Cover custard with plastic wrap touching the surface to prevent a skin from forming.  Chill in refrigerator until cool, about 2 hours.  Place in ice cream maker and process according to directions.

4.  About halfway through the churning process, cut up marshmallows into bite-sized pieces.  Place on a parchment-lined cooking sheet or the baking tray from the toaster oven.  Broil until pieces are toasty brown and soft.  Chop candy bars into bite-sized chunks.

5.  Once ice cream has thickened and finished processing, transfer it to a cold mixing bowl.  With a spatula, quickly work in marshmallows and chocolate.  Once incorporated, break up graham crackers and gently fold them into the mix.  Transfer to freezing container and place in freezer.  Freeze 4 hours before serving.

Makes about 6 cups

Difficulty rating :-0