Do you love the taste of Smores? Want to try it as ice cream? This smores dessert is the perfect combination of rich and creamy ice cream with the sweet taste of smores!
Instructions
Set a medium sized bowl over a large container of ice water.
Spread the marshmallows in a single layer on a parchment-lined baking sheet. Place them under the broiler until toasted, about 30 seconds to 1 minute (what them closely so they don't burn). Take them out and, using tongs, flip them over and place them back under the broiler until the other side is toasted; set aside.
Heat milk, cream, and 1/4 cup sugar in a large, heavy saucepan over medium-high heat, stirring occasionally, until steam appears and the liquid is hot (175 degrees).
Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 15 minutes. Remove the custard mixture from the ice bath and stir in vanilla extract.
Put the toasted marshmallows into a blender, then pour the custard into the blender as well. Puree until the marshmallows are completely broken down and the mixture is smooth, about 2 minutes. Pour the mixture into a bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
To Make the Fudge Swirl: In a medium saucepan over medium heat, whisk together the sugar, water, corn syrup and cocoa powder, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the refrigerator for at least 2 hours before using.
Churn the Ice Cream: Before churning, whisk the custard until it is smooth and has a pourable consistency (it will be a little spongy when it first comes out of the fridge). Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions. When it's done churning, gently fold in the chopped graham crackers. Spoon a small amount of the fudge swirl onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the fudge swirl sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream muddy looking. Freeze until the ice cream is firm, at least 2 hours.