Well friends, we made it to June—Happy Summer! The temperatures in Texas have officially moved from warm to just plain H-O-T! With the rising temperatures, I am thinking of all the ways to cool down and my favorite way to do it is with my number one vice: ice cream! This recipe pays tribute to those nostalgic s’mores I used to enjoy at camp and at my family’s lake house growing up. I’m curious are you very methodical about your marshmallow roasting, trying to get just the right golden color, or do you simply just light yours on fire and let nature take its course? I am the latter—I love the crunch that comes with a burned marshmallow. I feel like you can get a small taste of children’s risk tolerance, watching them around a campfire, engaging in the roasting practice. I am no rebel though; a burned marshmallow is about as wild as I get! Spreading s’more love from my ice cream maker to yours—here’s to a sweet treat to beat the summer heat!
Ingredients:
5 graham cracker sheets broken into pieces
3 cups whole milk
2 cups heavy cream
1 cup sugar
1 tbsp vanilla
1 tsp kosher salt
3/4 cup chopped chocolate bar
3/4 cup graham cracker crumbs (I used a box of graham cracker pie crust) You could always pulse some graham crackers in the blender until you get a powder-like consistency
3/4 cup of mallow bits (I used Kraft)
Method:
Freeze ice cream maker bowl at 0 degrees for 24 hours.
Preheat oven to 350 degrees and place broken graham crackers onto a baking sheet and bake for 10 minutes, or until you start smelling them.
Pour toasted graham crackers into a bowl with 3 cups of milk. Cover and steep for 15 minutes. Strain milk out of crackers, pressing with a spatula. You should get back 3 cups of milk, but if you get a little less than that—don’t worry—just top off with regular milk!
In a large bowl, combine graham cracker milk, sugar, and salt. Stir together until sugar and salt are dissolved.
Add in cream and vanilla extract. Stir until incorporated.
Cover and chill for 2 hours, or if needing quicker, put in the freezer for 30 minutes.
Pull out mix, and give it a final stir, taking care not to make it bubbles, as you do not want to add air.
Pour into ice cream bowl and make according to your machine’s settings.
With 5 minutes left on the churn, add in chopped chocolate, graham cracker crumbs, and mallow bits.
Once completed, put in a freezing container, and let harden for 3-4 hours or overnight.
Enjoy your s’mores ice cream and remember to spread s’more love!
