I seem to be on a bit of an ice cream kick lately. I guess that's what happens when it's over 100F outside, and you just splurged on an expensive ice cream maker with an internal compressor. Because when ice cream calls, it doesn't like to wait for the bowl to chill overnight. This was one of the recipes included with the instructions, so I figured it was a good place to start. And besides the marshmallow cream getting everywhere, I would absolutely make this again.
Note: Instead of melting the chocolate chips, I just poured some mini chips into the ice cream mixture.
S'mores Ice Cream
In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
Pour the mixture into the mixing bowl of the ice cream maker. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, gradually add the marshmallow cream, one spoonful at a time. Once mixed, add the crushed graham crackers and melted chocolate, one at a time, through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Tip: If marshmallow cream is too stiff, warm slightly in microwave before adding to freezer bowl.
S'mores Ice Cream
From Cuisinart
½ cup cocoa powder, sifted
⅓ cup granulated sugar
¼ cup packed dark or light brown sugar
1 pinch kosher salt
⅔ cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream or fluff
2 full graham cracker sheets, crushed
2 ounces milk chocolate (⅓ cup chips), melted and reserved at room temperature
½ cup cocoa powder, sifted
⅓ cup granulated sugar
¼ cup packed dark or light brown sugar
1 pinch kosher salt
⅔ cup whole milk
1½ cups heavy cream
1 teaspoon pure vanilla extract
¾ cup marshmallow cream or fluff
2 full graham cracker sheets, crushed
2 ounces milk chocolate (⅓ cup chips), melted and reserved at room temperature
In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
Pour the mixture into the mixing bowl of the ice cream maker. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, gradually add the marshmallow cream, one spoonful at a time. Once mixed, add the crushed graham crackers and melted chocolate, one at a time, through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Tip: If marshmallow cream is too stiff, warm slightly in microwave before adding to freezer bowl.
Makes about 6 cups
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