Tuesday, July 24, 2012
S'mores 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
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.
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