roasted marshmallow ice cream - s'more ice cream sandwich

Summer is coming to a close...eighteen days till school starts, hee hee hee!  Ah, the sweet smell of backpacks, freshly sharpened pencils and new tennis shoes.  

They cry, "I want s'more summer vacation".  I reply, "s'mores you want s'mores?"  I just happen to see a fabulous s'more pop on the blog 52 Kitchen Adventures but, for you I will concoct an ice cream sandwich with roasted marshmallow ice cream and chocolate covered graham crackers. 

The smell wafting through the house wakes them up.  “mmmm smells like cotton candy.”

The youngest taste tester comments, “yum I want more.  I taste the marshmallow and a bit of caramel in the burned pieces”.

As we are spreading the chocolate on the graham crackers my youngest says to me, “you know I don’t like graham crackers”.

My gelato maker some how blending all of the burned bits into the ice cream so it is smooth with tiny flavor bursts of toasted marshmallow.

S’more Ice Cream Sandwich

Ice Cream
10 ounces marshmallow fluff more or less depending on your preference
1 cup whole milk
1 cup 1% milk
1 cup heavy cream
4 egg yolks
¼ cup sugar
1t vanilla

~ spread marshmallow fluff on foil covered baking sheet and toast until brown
~ in a heavy bottom sauce pan combine milks, cream and toasted marshmallow fluff
~ place over medium-low heat
~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form
~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth
~ add sugar to yolks and whisk until thick and pale
~ IMPORTANT PART
~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs
~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups
~ pour egg mixture into remaining milk/cream mixture in pan
~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)
~ remove from heat and add vanillia
~ cool and place in refrigerator at least 4 hours or overnight
~ pour into ice cream maker and freeze according to ice cream makers instructions

Chocolate Covered Graham Crackers

from Paula Deen

adapted

4 ounces white chocolate chips

4 ounces semisweet chocolate chips

3T heavy cream

1T 1% milk

graham crackers

~ place chips and cream in a microwave safe bowl

~ heat in microwave at 50% power for 20 seconds

~ stir and heat again at 50% power another 20 seconds

~  my microwave is a wimp so I had to repeat another 20 seconds at 50% power followed by 10 seconds.  Microwave will vary.

~ remove from microwave stir and add milk

~ break graham cracker in half and dip one side of half in chocolate

~ take the other half and sandwich the chocolate side and slide to coat other half

~ set on baking sheet

~ repeat until you have desired amount

~ place in freeze until ready to use

 

assembly

~ remove graham crackers from freeze

~ place a good size dollop of ice cream on one side and top with other side

~ eat and enjoy