Adapted from "Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich" by Tessa Arias
Makes:About 1 quart
This ice cream brings together the classic s’mores flavors of marshmallow, chocolate, and graham crackers. After you make a chocolate-custard ice cream base, stir in blobs of fluffy marshmallow crème, melted chocolate, and graham cracker pieces. The ice cream’s ready to eat as soft serve right away, but you can also freeze it for later. Don’t worry, the graham crackers actually stay crunchy!
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
1 1/2 cupsheavy cream
1 1/2 cupswhole milk
1/2 cupunsweetened natural cocoa powder, sifted
1/2 cup granulated sugar
1 teaspoonvanilla extract
1/4 teaspoon fine salt
1/4 cup packed light brown sugar
4 large egg yolks
3 ouncesmilk chocolate, coarsely chopped
2/3 cupmarshmallow crème, such as Kraft Jet-Puffed
2 whole graham crackers, crushed into 1/2-inch pieces (about 1/2 cup)
Prepare an ice water bath by filling a bowl halfway with ice and water; set it aside. Place a fine-mesh strainer over a large heatproof bowl; set it aside.
Whisk together the cream, milk, cocoa powder, granulated sugar, vanilla, and salt in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until steam begins to rise from the surface, about 5 minutes. Meanwhile, whisk the brown sugar and egg yolks in a large bowl until smooth; set aside.
While whisking constantly, slowly pour about half of the heated cream mixture into the egg yolks. Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, or registers 170°F on an instant-read thermometer, about 5 minutes (do not let the mixture boil). When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.
Pour the mixture through the prepared strainer into the bowl and discard the contents of the strainer. Place the bowl in the ice water bath and let the custard cool, stirring occasionally, until it reaches room temperature, about 20 minutes.
Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate it until completely chilled, at least 4 hours.
Freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions. Meanwhile, place the chocolate in a small microwave-safe bowl and microwave it in 20-second intervals, stirring between intervals, until melted and smooth.
When the ice cream is ready, turn off the ice cream maker and remove the bowl. Drop the marshmallow crème into the ice cream in large spoonfuls. Drizzle in the melted chocolate and add the graham crackers.
Using a rubber spatula, fold the ingredients into the ice cream until evenly combined. Serve immediately for a soft ice cream, or transfer the mixture to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid. The ice cream can be kept for up to 1 month.