S’mores Ice Cream

I haven’t published a recipe on this blog in well over a year. Much of my content and ideas are on Instagram. With my upcoming wedding Kevin and I got some nice gifts, including a Kitchenaid stand mixer and the kitchenaid ice cream attachment. I’ve been playing around with various ice cream recipes lately. Our favorite was probably mint chocolate cookie with mint cream Oreos. I wanted to make a s’more‘s ice cream with a marshmallow base and I was not quite finding what I wanted scouring Pinterest. So I took ideas from here and there and I came up with my own.

Custard-style marshmallow ice cream with chunks of s’mores “bark” – graham crackers, chocolate, and toasted marshmallows.

FOR THE ICE CREAM BASE

2 egg yolks

1/2 cup sugar

1 tablespoon vanilla extract

2 cups heavy cream

1 1/2 cups milk

4 cups mini marshmallows

1/2 teaspoon salt

FOR THE BARK/SHEET PAN S’MORES

1 sleeve graham crackers (about 9 crackers)

3 full size Hershey milk chocolate bars (1.55 ounces each)

2 cups mini marshmallows (full recipe uses one standard 10-ounce bag mini marshmallows)

Using a double boiler or equivalent, whisk the egg yolks, sugar, and vanilla until sugar dissolves fully and mixture is light and fluffy, about 5 minutes.

In a large nonstick saucepan, gently heat heavy cream, milk, marshmallows and salt, stirring occasionally, until marshmallows melt and dissolve into the milk mixture. Temper the yolk mixture into the marshmallow base. Allow base to cool and transfer to quart container. Chill overnight, at least 12 hours.

Line a cookie sheet or sheet pan with foil. Layer the graham crackers in one layer. Place one piece of chocolate on each graham cracker section, and layer marshmallows on top. Set your oven to a low broiler setting. Place the sheet pan below the broiler for about 5 minutes. The marshmallows should just start to brown. Watch this process and be careful not to burn the marshmallows and chocolate. Remove from oven and allow to cool completely. Once cooled, chop the bark into small pieces. Store in an airtight container until ready to churn the ice cream.

When ready to churn, pour the base into your ice cream machine. Churn slowly for half an hour. Depending on the volume of your machine you may either stir in the s’more bark pieces or remove the mixing paddle and fold in the bark. Transfer to quart or pint containers and freeze for six hours before serving. Recipe yields a half gallon of ice cream.