s’mores ice cream
August 19, 2011 § 13 Comments
I’ve been seeing a lot of banana soft serve/healthy banana ice cream type posts going around the blogosphere lately. I don’t know whether this year blended, frozen bananas are really in or whether this happens even summer, but this recipe has no bananas in it. First of all…I haven’t been feeling bananas that much lately. Sure, I still dig a moist, cinnamony banana bread, but when picking out of the fruit bowl, banana has been coming last to all the exotic-er fruits we’ve had lately. (Sorry, buddy.)
Speaking of the banana soft serve trend, my recipe queue has had a bit of a trend recently as well. S’mores. I bookmarked some whoopie pies, this orgasmic-looking pie, and this ice cream just sent me over the graham cracker edge where I fell into chocolate, with a splash, and had to use a marshmallow as a flotation device. Oh if only.
It’s pretty rare that I make something that I bookmark within a couple of days, but I’ve been super proactive lately and I got around to making s’mores ice cream lickety-split. I made it twice, actually. It is that good.
In other news, I am now all moved into my dorm at Cornell, so I’m sorry to say that post frequency will probably dwindle as a result of workload, orientation, and all other sorts of school-related madness. Many apologies and thanks to my not-so-many readers!
S’mores Ice Cream
adapted from Chasing Delicious
2 cups half & half
1/2 cup cocoa powder
1 tsp vanilla extract
3 ounces chocolate chips
4 egg yolks
1/2 cup sugar
3/4 cup graham crackers, chopped
2 ounces chocolate chips, chopped up if you like
3/4 cup mini-marshmallows
Put cocoa powder in a larger saucepan than you think you’ll need. Pour in some of the half & half and whisk patiently until it becomes paste-like and the cocoa is incorporated into the half & half. Then add the rest of the half & half and the vanilla and heat until steaming from the stop. Add in the chocolate chips, take off heat, and stir until chocolate is melted.
In a separate large-ish bowl, whisk the egg yolks and sugar until pale & frothy. Slowly pour in the chocolate half & half mixture while whisking the egg yolks quickly to temper. Transfer the contents of the bowl back into the saucepan and cook over low-medium heat, whisking constantly to prevent the eggs from scrambling, until the mix has thickened and/or is steaming. Pour back into bowl, cover with clingfilm and let cool before refrigerating over night or for at least 8 hours.
After the custard is chilled, it should be thick, like a pudding. Place in your ice cream maker and process until as thick as soft serve. At this point, scoop the ice cream into the container you’ll be freezing it in and stir in all your mix-ins, cover with clingfilm and freeze up to solidify more.
If you don’t have an ice cream maker, you can make this too! Just take a shallow metal pan and place it in the freezer for 10-15 minutes and then pour your ice cream base into it and freeze again. Take the pan out even 30 minutes or so and give it a hearty stir, making sure to get all the frozen bits stirred into the center, which will not freeze as quickly. Do this until it’s thick enough to hold bumps & dips in the surface and then add your mix-ins, cover with clingfilm and freeze up. You can freeze right in the pan if you like!