There’s not much you can do to s’mores to improve them. They possess all the characteristics of a great dessert: crunch, goo, and chocolate. Originally made around the campfire, they have become a fixture of our kitchens as well—I guess we just couldn’t go camping enough to satisfy our cravings. To make this treat truly over the top, add ice cream. On the East Coast, use Marshmallow Fluff; on the West Coast, use Jet Puff.
In a bowl, whisk together the egg yolks,
Return the cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches
Place the chopped chocolate in a bowl and put it in the freezer. Strain the ice cream base through a sieve, discarding the coffee beans. Churn in an ice cream machine according to the manufacturer’s instructions. Place the ice cream in the bowl with the chocolate and fold together.
While the ice cream base is freezing, mix together the graham crackers and melted butter. Firmly press the graham crackers in the bottom of a
In a medium bowl, with a fork, mix together the marshmallow cream and water. Stir in half of the marshmallows. Spread the marshmallow mixture over the ice cream. Sprinkle the remaining marshmallows on top. Freeze until the ice cream is hard, at least 6 hours or up to overnight, depending on your freezer.
If you have a handheld blowtorch, run a knife around the inside edge of the springform pan. Release the latch and remove the ring. Leave the bottom of the pan under the cake. Torch the marshmallows until golden brown.
If you are using the broiler, adjust the rack so the ice cream cake will be
The cake can be made and frozen up to 2 days in advance. Once frozen, wrap it in plastic wrap or aluminum foil. Brown the marshmallows just before serving.
Place the cake on a large plate or platter. Slice with a hot, dry knife and serve with a good amount of the chocolate sauce.
© 2006 Emily Luchetti. All rights reserved.