Happy Fourth of July everyone! I hope you have a great menu planned for your long weekend . I am sure with all this time off, my boyfriend and I will be cooking/baking up a storm. Here is a last minute dessert idea to celebrate your Independence Day with.
Last weekend I tested out another new flavor of ice cream with my new ice cream maker. The pistachio ice cream I made first had turned out so well I was excited to try another flavor. Since it is Fourth of July weekend, I thought it would be the perfect opportunity to make some s’more ice cream. This ice cream has toasted marshmallow-flavored ice cream with graham cracker pieces and fudgy layers, making it the perfect dessert for summer time. I could have really just stopped at the toasted marshmallow ice cream because the flavor was incredible! It would also be the perfect ice cream to make s’more ice cream sandwiches with, by layering the marshmallow ice cream between a layer of Hershey’s chocolate squares and graham cracker halves. However you decide to make this ice cream, you will be happy with the results! I scream, you scream, we all scream for ice cream!! (If you look close enough to my picture you can see my boyfriend watching tv in the background..whooops!)
- 1 bag marshmallows, preferably large but small will do
- 1 tbsp. vanilla bean paste
- 2 cups whole milk
- 5 egg yolks
- ½ cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 tsp. vanilla extract
- ½ cup granulated sugar
- ½ cup water
- ⅓ cup light corn syrup
- 6 tbsp. Dutch-process cocoa powder
- ½ teaspoon vanilla extract
- 1½ cups coarsely chopped honey graham crackers
- Line a baking sheet with parchment paper. Place marshmallows on baking sheet. Place the pan under the broiler for 30 seconds to 1 minute until toasted, watch closely because they will burn easily. Turn marshmallows over and toast the other side the same way. Once both sides are toasted, place marshmallows in a blender and set aside.
- Add milk to a medium saucepan, add in vanilla bean paste and slowly bring mixture to a simmer.
- In a large heatproof bowl beat the egg yolks, sugar and salt together with a whisk. Slowly add warmed milk to the egg mixture and return to saucepan. Heat mixture over medium-low heat stirring the entire time with a heat proof rubber spatula. Stir until the custard thickens and easily coats the spatula (around 170-175 degrees F.) Pour the custard through a metal strainer into a large bowl. Let cool for 15 minutes.
- Add the custard into the blender (where the toasted marshmallows are) and blend together until the marshmallows are completely broken down. Add heavy cream and vanilla extract to blender and blend for 10-15 second to combine. Pour the mixture into lidded container and refrigerate overnight.
- To make Fudge Layers: In a medium saucepan set over medium heat, whisk together sugar, water, corn syrup, and cocoa powder. Whisk the entire time, until the mixture comes to a low boil. Allow mixture to boil for one minute, continuing to whisk. Remove the chocolate sauce from heat and stir in vanilla extract. Add mixture to a jar or an air-tight container and let cool before covering. Place in the refrigerator and let cool for at least 2 hours before layering into ice cream.
- Before adding the custard to the ice cream maker, stir vigorously until mixture is smooth. Add custard to your ice cream maker and churn ice cream according to manufacturer’s instructions. When ice cream is done, gently fold in chopped graham crackers with a rubber spatula. On the bottom of the container you plan to store ice cream in, add a layer of fudge sauce to the bottom. Scoop the ice cream into the container, adding layers of the fudge sauce between layers of ice cream (do not stir the ice cream at this point since you will want the layers of fudge.) Continue layering ice cream and fudge sauce, ending with an ice cream layer. Cover container and freeze ice cream until firmer, about 2-3 hours.
Source- Adapted from Brown Eyed Baker
