Homemade S'mores Ice Cream

I had some heavy cream in my fridge that needed to be used, and I also had some leftover pecan praline butter and salted caramel sauce. So I decided to make some ice cream with all those things. It was pretty tasty, but I didn't let my ice cream maker drum freeze long enough, so the ice cream never really froze properly in the ice cream maker. 

So, of course I needed a do-over. I also had all of the ingredients for s'mores, so I decided to make a s'mores ice cream. One of my kid's favorite frozen desserts is the s'mores Blizzard from Dairy Queen. They haven't had it lately, and the Ben & Jerry's S'mores Ice Cream wasn't satisfying, so the only logical thing to do was make a batch of s'mores ice cream at home.

So here we are. 

I think it tastes pretty good, but my family likes it even more than I do, which is just as well since I also made two pavlovas yesterday. I might be out of control again. 

If you're in search of a relatively simple homemade s'mores ice cream recipe I think this will work. Please let me know if you try it. I'm curious like that.

S'mores Ice Cream

Ingredients:

• 1 1/2 cups 2% milk (I used Fairlife)
• 1 1/2 cups heavy cream
• 1/2 teaspoon butter
• 12-13 large marshmallows
• 3 large egg yolks
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 3 oz. milk chocolate, chopped
• 3 graham cracker sheets, cut/broken (about 1/2 cup)

Instructions:

Note: You will need an ice cream maker for this project.

• Preheat your oven's broiler.
• In a large saucepan over medium-low heat, start heating the milk and cream while you prepare the marshmallows.
• Grease a non-stick brownie pan with the 1/2 teaspoon butter. Then place the marshmallows in a single layer in the pan.
• Broil on high until marshmallows are puffed and toasted to your liking. Keep an eye on this.
• When marshmallows are done, carefully slide them into the milk/cream mixture. Stir until the liquid is hot, but not boiling. Stir and/or whisk occasionally to completely dissolve the marshmallows.
• While the marshmallows are cooking/dissolving in the liquid, place the egg yolks and 2 tablespoons sugar in a heat-proof bowl, preferably with a pouring spout. Whisk until incorporated and slightly lighter in color.
• When the marshmallows are all melted and the mixture is hot and steamy, gradually pour the hot liquid into the egg/sugar mixture, whisking the entire time. You want to slowly bring those egg yolks up to temperature rather than cook them into a scrambled mess. You will have black or brown flecks from the toasted marshmallows. Do not be alarmed.
• Return the liquid to the saucepan over medium-low heat, stir/whisk, until the liquid reaches 165 degrees Fahrenheit. Quickly wash and dry the heat-proof bowl and return the liquid to the bowl. Stir in the 1/2 teaspoon of vanilla extract. Cover partially and allow to cool for 15-20 minutes before covering completely and setting in the refrigerator to cool completely. This will take at least 6-8 hours.
• Freeze the ice cream according to the ice cream maker's manufacturer instructions. Scoop the frozen ice cream from the ice cream maker tub to a freezer container. Add the chocolate and graham crackers and stir to distribute the mix-ins. 
• If the ice cream is firm enough, you can enjoy some now. Otherwise, cover and freeze, and enjoy when desired.

Makes about 5-ish cups of ice cream

Toasted marshmallows in the milk & cream jacuzzi

Ice cream base ready for the refrigerator.

I wish I'd gotten a better pic of the churning, but you get the idea.

Mixing in the mix-ins

Ta-da!