When one thinks of summer, inevitably s’mores and ice cream come to mind.
This recipe combines the two for a perfect summer treat, or just the thing to
remind you of summers past.
INGREDIENTS: Yield: 1 Quart
- 1 cup half and half
- ¼ cup dark brown sugar
- ½ cup sugar
- Pinch salt
- 4 large egg yolks
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon liquid smoke
- ½ cup finely crushed graham crackers
- ½ cup miniature marshmallows
- ½ cup Milk Chocolate Ganache (see Chapter 17)
DIRECTIONS:
- In a small saucepan, combine the half and half, sugars, and salt. Stir over medium heat. Once simmering, remove from heat, cover, and set aside.
- Reheat half-and-half mixture over medium-low heat.
- In a separate bowl, whisk egg yolks. Once half-and-half mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to saucepan, and heat until thickened.
- Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract and liquid smoke; stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
- Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.
- When ready to transfer to the freezer, quickly fold in the graham cracker crumbs, marshmallows, and Milk Chocolate Ganache. Cover tightly and transfer to freezer.
