S’mores Ice Cream
Has anyone else noticed that s’mores are like totally in right now?
I know…it’s summer…people camp…people make s’mores when they camp…but seriously. EVERYTHING is about s’mores!
So in the spirit of following what’s trending ;b I decided I should make a s’mores ice cream.
My sister, Kirsten, messaged me a long time ago telling me I should make a copycat version of the Tillamook s’mores ice cream but at the time….ya, I didn’t feel like it.
I don’t like marshmallows. So things with marshmallows in them are very uninspiring to me.
I do like s’mores though and I do very much LOVE this ice cream.
I didn’t totally copy the Tillamook version, I have never eaten it, never seen it at the store…BTW if you live somewhere that is NOT on the west coast you may be reading this going, what the heck is Tillamook? Tillamook is a dairy in Oregon that makes cheese and ice cream and other dairy products that are very tasty but unfortunately are not available once you go east very far. I could get the cheese in Colorado Springs but not ice cream…now living in Montana I can get all kinds of Tillamook products and it’s lovely. ANYWAY. My sister-in-law, Andrea, was visiting and she has had the Tillamook version of s’mores ice cream so I asked about the details and decided I should go at it fresh.
My husband is an avid marshmallow lover and he was insistent the marshmallows must be toasted in order to capture the true essence of s’mores. So together we came up with this version, hope you like as much as we do!
- FOR THE ICE CREAM
- 1 cup whole milk
- ¾ cup granulated sugar
- pinch of salt
- 1 tablespoon pure vanilla extract
- 6 eggs, beaten
- 2 cups heavy cream
TO MIX IN - 2 cups mini marshmallows
- ½ cup chocolate sauce
- 6 graham crackers (like whole rectangles), crunched up
- Put the whole milk, sugar and salt into a medium saucepan and heat until bubbly.
- While briskly whisking, slowly drizzle about half the hot milk into the beaten eggs. Then reverse, still whisking pour the egg mixture back into the saucepan.
- Heat over low heat until mixture is just slightly thickened, about 5 minutes.
- Pour in the heavy cream, mix well and chill in the refrigerator until cold.
- Once the mixture is cold, pour into your ice cream maker and run according the manufacturers instructions.
- Once the ice cream is thick but still soft, place the marshmallows on a baking sheet in an even layer and put it about 4 inches from your broiler, watch closely because once they start to brown things move quickly. Rotate the pan if needed to toast all the marshmallows evenly.
- Once toasted, fold the marshmallows into the ice cream.
- Next add the graham cracker crumbs, stir in and then add the chocolate sauce, stir but only a little.
- Place in the freezer to firm it up a bit and then enjoy!
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