Monday, August 26, 2013

Campfire S'mores Ice Cream

Since my generous mother bought me an ice cream maker a couple of months ago, the gentle whir of churning cream has been a great comfort to me. There's something soothing about it, a white noise of sorts. I am a big fan of white noise. And a big fan of very cold desserts in very (oh-my-gosh-it-is-so-) hot months. I have been making ice cream so often, it is hard to believe that this is my first ice cream post.

Remember my last post where I told you guys to save those buckwheat graham crackers? Well, I hope you ate them and made a new batch because my slacker pace of posting may have led to some staling. Either whip up a new batch or go to the store and buy some (there is no shame in this), because you'll want to experience all of this campfire s'mores flavor (there is marshmallow fluff and smoked salt in this stuff, people!) in a delicious ice cream. No fire needed.

Campfire S'mores Ice Cream
makes about 1 quart

1 cup whole milk
1 1/2 cups heavy cream
1/2 cup sugar
7 large eggs yolks
1 teaspoon vanilla extract
1 teaspoon smoked sea salt
1/2 cup marshmallow fluff
1/2 cup buckwheat graham cracker pieces
1/3 cup chocolate ganache, warmed

Combine milk, cream, and sugar in a medium saucepan and stir together. Set over medium-high heat and heat to just below a simmer. Remove from heat.

In a medium bowl, whisk egg yolks together. When cream is heated, slowly stream half of the cream mixture into the egg yolks, whisking constantly. Return the eggs yolks to the pan with the remaining cream mixture. Heat over medium heat, stirring constantly, for about five minutes, or until mixture coats the back of a spoon.

Pour mixture through a fie mesh sieve into a separate bowl. Stir in vanilla extract. Cover the surface of the mixture and refrigerate until completely cool (several hours or up to a few days).

Stir smoked salt into the mixture and process according to the ice cream maker's instructions. When the ice cream is done mixing, drop marshmallow fluff in by the spoonful. Drop in graham cracker pieces. Stir together well. Stir in melted ganache, just until there are a few swirls of chocolate. Cover ice cream and place in freezer for at least a few hours.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.