Sunday, August 1, 2010

S'mores Ice Cream

I wish I could eat this everyday.



I had no idea what I was getting myself into when I made this S'mores Ice Cream. I knew I wanted to try and make it for a while, but I had no idea Zack and I would love it as much as we did. It was truly incredible. I rank it as one of the best ice creams I have ever had in my life. It is dangerously good...dangerous in the way that you end up eating all of it and then your pants are tight! Let me be the first to say it is worth it, but make sure to have a friend to share with when you indulge.

My favorite way to eat this ice cream is sandwiched between two graham crackers. In fact that is exactly what we did after this photo was taken.

For those of you who don't have ice cream makers you can still create this ice cream. Just get a quart of your favorite vanilla ice cream. Let it soften slightly and then mix in the graham crackers, marshmallows, and chocolate.

S'mores Ice Cream
vanilla ice cream recipe from David Lebovitz's The Perfect Scoop

1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
1 1/4 cups graham crackers, broken or chopped into 1/2 inch pieces
1 cup mini marshmallows, toasted
3/4 cup finely chopped Hershey's Chocolate

Toast the marshmallows:

Preheat the broiler. On a foil lined baking sheet, place the marshmallows in a single layer; broil until browned. Keep an eye on them as this will happen quickly. Transfer to a plate to cool and set aside.

Prepare Ice Cream:

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.

Transfer ice cream to a large bowl and slowly stir in the graham crackers, toasted marshmallows, and chocolate. Transfer to freezer save container and freeze until hardened.

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