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I’m on a S’mores kick, if you couldn’t tell. For me it just screams of summer. Ice cream screams summer too and since July is National Ice Cream month, I figured I’d share one of the most delicious ice cream recipes I’ve ever made. Sunday, July 15th, is National Ice Cream day so you have time to make this and give thanks on this special day that means so much to me 🙂

There are shortcuts you can make with this recipe, using lesser quality chocolates or not doing the mix of 60% and 70%, but I strongly suggest using the chocolates listed if you can. If you can’t find them, they are essentially bittersweet chocolate. It will yield a deeper, richer flavor. If you can’t, it will still taste good, I promise! Obviously, the more home-made ingredients you use the better it will taste as well, but if you aren’t up for it go ahead for the store-bought. Don’t deny yourself this decadent treat!

While I haven’t met an ice cream flavor I didn’t love and anytime I order out I always get Mint Chocolate Chip, this is my at-home favorite recipe. Even my husband, who loves ice cream but doesn’t like a lot of “stuff” in his ice cream loves this.

S’more Ice Cream

Ingredients

  • 1 qt half and half (or 2 cups heavy cream and 2 cups whole milk)
  • 4 oz unsweetened good cocoa powder, about 1 cup
  • 1 vanilla bean ( or 1 tsp vanilla extract)
  • 2 oz 70% chocolate, chopped finely
  • 4 oz 60% chocolate, chopped finely
  • 8 egg yolks
  • 6 oz sugar, about 1 cup

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To add into ice cream after churning:

Add the cocoa powder to a large, heavy sauce pot that is at least 3 quarts. Slowly add in enough half and half to make a paste. It will be clumpy and a bit difficult to mix altogether at first, but be patient, it will get there. Slowly, pour the rest of the half and half in and mix well with a whisk.

Slice the vanilla bean lengthwise and scraps the seeds out. Add the seeds and the bean to the chocolate mixture. Heat over medium-high heat until the mixture is scalding.

Take the pot off of the heat and remove the vanilla bean. Stir in the 60% and 70% chocolate. Stir until it is completely mixed. Make sure you mix well, otherwise your chocolate will be gritty. Set aside.

Whip the egg yolks and sugar until light and fluffy. While whipping fast, or on high-speed, slowly pour in the chocolate mixture, tempering the eggs.

Return the mixture back to your pot and heat on low-medium heat, stirring constantly. The mixture will thicken and should coat the back of a spoon. This takes about 5 minutes. Do not cook over 8 minutes and do not cook on a higher heat or you eggs will cook!

Pour the batter into a bowl and cover. Allow to cool in the refrigerator overnight.

The mixture should be very thick once cooled, almost like a custard. Process in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, melt the marshmallows in the microwave for about 15 seconds. This is the easiest and least messy way to melt them!

When the ice cream is finished churning, pour half of it into a large bowl that you plan on storing your ice cream. Add half of the graham crackers, milk chocolate, and marshmallow and fold into the ice cream. Pour the rest of the ice cream into the large container and pour the rest of the graham cracker, milk chocolate, and marshmallow in. Fold these extras in as before.

Let the ice cream freeze for a few hours before enjoying.

Source: adapted from Chasing Delicious

 

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