S'More Ice Cream

S'More Ice Cream #

Ingredients #

• 100g Marshmallows (I used 4 Jumbo No Name Marshmallows)
• 1/4 Cup Granulated Sugar
• 2 Tbsp Skim Milk Powder
• 1/4 Tsp Xanthan Gum
• 1 1/3 Cups Milk (I used 2%)
• 2 Tbsp Light Corn Syrup
• 1 1/3 Cup Whipping Cream

Instructions #

1. Place marshmallows on a piece of parchment paper on an 8x12 cookie sheet. Broil in oven until tops are well toasted (almost burnt, but not quite). Rotate and repeat until all side of the mashmallows are toasted.
2. In a bowl whisk together sugar, milk powder, and xanthan gum.
3. In a pot add milk and corn syrup.
4. Whisk dry ingredients into the pot of liquid ingredients. Be sure to mix well.
5. Add toasted marshmallows and heat ingredients for ~5 minutes on medium heat, stirring well, until sugar is disolved.
6. Add remaining cream and allow mixture to cool for a few minutes.
7. Blend mixture in a blender, then place in a sealed contained. Refridgerate for 12+ hours.
8. Churn according to your ice cream maker's instructions.
9. About 5 minutes before churning is complete, add graham cracker chunks and ganache bits.
10. Layer about 1/2 of the ice cream into a container, then top with chocolate syrup, and layer the remaining ice cream on top. Freeze for 4+ hours before serving.

Graham Cracker Chunks #

Ingredients #

• 6 Whole Graham Crackers
• 1/3 Cup Brown Sugar
• 3 Tbsp Melted Butter
• 1/2 Tsp Vanilla
• 1/2 Tsp Salt

Instructions #

1. Preheat over to 350 F
2. Use your hands to crush graham crackers into a mixing bowl. Some chunks should be bite size, some smaller.
3. Add brown sugar, salt, vanilla, and butter and mix well.
4. Line a cookie sheet with parchment paper. Spread mixture onto cookie sheet.
5. Bake for about 10 minutes
6. Once cooled, break into pieces and store in a container until ready to add to ice cream

Ganache Bits #

Ingredients #

• 2/3 Cup Whipping Cream
• 1 Tbsp Granulated Sugar
• 1 Cup Chocolate (I used 80g of 80% Dark Chocolate + 2/3 Cup Chocolate Chips)

Instructions #

1. Mix cream and sugar in a pot. Stir well and heat until the mixture comes to a simmer.
2. Remove mixture from the heat and add chocolate. Stir well for about 2 minutes.
3. Place mixture in a shallow airtight container and freeze for at least 2 hours.
4. Before adding to your ice cream, cut into small cubes.
5. NOTE: Use 1/2 of this ganache in a batch of ice cream.

Chocolate Syrup #

Ingredients #

• 1/4 Cup Cocoa Powder
• 1/4 Cup Sugar
• 1/4 Cup Water
• Pinch of Salt
• 1/2 Tsp Vanilla

Instructions #

1. Whisk together cocoa and sugar in a saucepan.
2. Add water and salt and bring to a boil over medium-high heat, continuing to whisk the mixture.
3. Reduce to a simmer and continue to whisk for about 30 seconds.
4. Remove from heat and add vanilla.
5. Store in the refridgerator in a sealed container.

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