S'Mores Ice Cream 12.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 9, 2019

We turned a campfire favorite into a frozen treat that will be just as welcome on a hot summer night. Graham cracker pieces toasted in butter help channel that outdoor-toasted s'mores flavor.

We found that Marshmallow Fluff worked extraordinarily well, instead of marshmallows, because it stayed soft while frozen and created enticing pockets of marshmallow throughout the ice cream. Don't be tempted to leave out the corn syrup. It's less sweet than granulated sugar and keeps the churned ice cream from getting icy.

Make Ahead: The ice cream base needs to chill overnight in the refrigerator or, if you are using an ice-water bath (see NOTE, below), at least an hour on the counter. The churned ice cream needs at least 4 hours to set in the freezer.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes 1 1/2 quarts

Ingredients
  • 1 tablespoon unsalted butter
  • 1 1/2 ounces graham crackers, coarsely broken into pieces (about 1 cup)
  • 1 cup plus 2 tablespoons whole milk
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 ounces bittersweet chocolate (55 to 70 percent cocoa)
  • 1 1/2 cups heavy cream
  • 1 1/2 cups (one 12-ounce can) evaporated milk
  • 3/4 cup sugar
  • 1/4 cup light corn syrup (see headnote)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup Marshmallow Fluff (see headnote)

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Directions

Melt the butter in a medium skillet over medium heat. Add the graham cracker pieces and stir to coat; toast them until dark golden brown and fragrant, stirring often, about 5 minutes. Transfer the pieces to a plate to cool completely.

Whisk about 2 tablespoons of the milk with the cornstarch in a small bowl to form a smooth slurry.

Chop the chocolate and put it in a medium bowl.

Combine the remaining milk, the cream, evaporated milk, sugar and corn syrup in a large (4-quart) saucepan, over medium-high heat. Bring to a rolling boil and add the cocoa, whisking until it is incorporated, reducing the heat as needed to make sure the mixture does not boil over; cook for 4 minutes. Remove from the heat just long enough to gradually whisk in the cornstarch slurry; return the mixture to a boil over medium-high heat and cook for about 1 minute, stirring with a spatula until slightly thickened, with a consistency a little thicker than heavy cream. Remove from the heat.

Gradually whisk the hot-milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted and incorporated.

Cover the bowl and refrigerate it until thoroughly chilled, at least overnight.

When you are ready to churn, assemble your ice cream machine according to the manufacturer's directions and turn it on. Pour in the chilled ice cream base and spin until it's thick and creamy -- about the consistency of soft-serve ice cream.

Meanwhile, sprinkle about a fourth of the graham cracker pieces onto the bottom of your storage container. Spray a small disher (scoop, or two tableware spoons) with cooking oil spray, and dollop small mounds (about 1 teaspoon) of the Marshmallow Fluff on the bottom of the container as well.

Once the ice cream is done churning, pack it into the storage container, alternating it with additional layers of graham crackers and fluff, ending with a layer of the add-ins on top; do not stir (to retain the layering). Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

NOTE: To chill the base mixture faster, pour it into a gallon-size resealable zip-top bag and seal. Submerge the sealed bag in an ice-water bath in a large bowl. Let stand, adding more ice as necessary, until cold, at least 1 hour.

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Recipe Source

From Voraciously lead writer Becky Krystal; ice cream base adapted from "Jeni's Splendid Ice Creams at Home" (Aristan, 2011) and "Jeni's Splendid Ice Cream Desserts" (Artisan, 2014), both by Jeni Britton Bauer.

Tested by Becky Krystal.

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