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Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Lots of people make s’mores ice cream, but they often miss a key flavor. If you make a chocolate ice cream with ribbons of marshmallow and graham cracker crumbs, it might taste good, but it won’t taste like a s’more. What’s missing? The fire! The charred caramelized sugar of the toasted marshmallows—that’s the secret to a great s’more. When we make this flavor at the shop, we toast hundreds and hundreds of marshmallows, then puree them to make a toasted-marshmallow ice cream. The smoke and smell of the burning marshmallows fills the shop for hours. We often have customers offer to call the fire department. You may have to open a nearby window, but trust us: This flavor is worth a little smoke inhalation.

Ingredients

For the Toasted Marshmallow Ice Cream

  • Butter for the baking sheet
  • ½ cup (100 g) organic cane sugar
  • ½ cup (60 g) skim milk powder
  • cups (360 ml) whole milk
  • cups (360 ml) heavy cream
  • 2 egg yolks
  • 1 (10-ounce/280-g) bag jet-puffed marshmallows

For the Graham Cracker Crust

  • Butter for the baking sheet
  • 3 cups (420 g) ground graham cracker crumbs
  • ½ cup (100 g) organic cane sugar
  • ¼ cup (30 g) skim milk powder
  • ½ teaspoon ground cinnamon
  • ¾ cup (180 g) unsalted butter, melted
  • 2 ounces (55 g) cream cheese
  • 1 teaspoon vanilla extract

For the Creamy Milk Chocolate Swirl

  • 6 ounces (170 g) milk chocolate, chopped
  • ½ cup (120 ml) heavy cream

Method

  1. Make the toasted marshmallow ice cream: Preheat the oven to 400°F (205°C). Butter a baking sheet and line it with parchment paper. Prepare an ice bath in your sink or in a large heatproof bowl.
  2. In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the cream.
  3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F (45°C), 5 to 10 minutes. Remove the pan from the heat.
  4. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup (120 ml) of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture.
  5. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F (75°C), 5 to 10 minutes more.
  6. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
  7. While the base is cooling, toast the marshmallows: Line up the marshmallows on the prepared baking sheet, leaving a couple of inches of space between the marshmallows and the sides of the pan (they have a way of expanding and melting over the sides). Bake until browned, about 15 minutes. If you want them almost black, then go for it. It’s up to you.
  8. Remove the pan of ice cream base from the refrigerator, and use a rubber spatula to gently slide the burnt marshmallows into the base. Be careful not to let the molten marshmallow drip on your hands. It’s very sticky and hard to work with, so move quickly before it sets and becomes too hard. Use a handheld immersion blender to break up and distribute the toasted marshmallow in the base. If you don’t have an immersion blender, transfer the base and marshmallows to a food processor and pulse until combined and smooth.
  9. Transfer the ice cream base to a storage container and refrigerate until ready to use.
  10. Make the graham cracker crust: Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.
  11. In a large bowl, combine the graham cracker crumbs, sugar, skim milk powder, and cinnamon. Whisk to combine.

  12. In a small saucepan, heat the butter and cream cheese over low heat until just melted, stirring to combine. Add the vanilla. Pour the cream cheese mixture over the dry ingredients and work them together with your hands.
  13. Spread the graham cracker mixture over the prepared baking sheet, and press it into a compact, even layer about ½ inch (12 mm) thick. (The goal here is to really pack the crust together so the butter and cream cheese bond all of the dry ingredients together. This way you can chop it up later, and the crust won’t break apart into a thousand little crumbs.) Place the baking sheet in the freezer for 1 hour.
  14. Chop the graham cracker crust into bite-size pieces and set aside.
  15. Make the creamy milk chocolate swirl: Place the milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-high heat until it just starts to bubble, then pour it over the milk chocolate. Stir gently until fully melted and combined.
  16. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  17. When the ice cream is nearly finished churning, open the lid and add the crust pieces. Use as much of the crust as you want; you won’t necessarily need the whole batch. Finish churning, then transfer the ice cream to a storage container, gently folding in heaping spoonfuls of the milk chocolate swirl as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix, or you might end up with chocolate marshmallow ice cream rather than marshmallow ice cream with a chocolate swirl. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.