S'mores Ice Cream
Cook and chill the ice cream base:
In a medium saucepan, combine the cream, milk and salt. Gently warm over medium-low heat until hot to the touch but not boiling.
In a separate bowl, whisk together the egg yolks, sugar and cocoa - mixture will be very thick. When the cream mixture is hot, slowly drizzle about a cup of the hot cream into the egg mixture, whisking to temper the eggs. Then pour all of the warmed egg mixture back into the saucepan.
Whisk constantly while continuing to cook the custard over medium-low heat, until the custard thickens enough to coat the back of a spoon. Remove from the heat.
Add 1/2 cup of the chopped chocolate and the vanilla. Whisk until the chocolate melts and the custard is smooth. Place a mesh strainer over a bowl and pour the custard through the strainer to remove any bits of cooked egg. Cover the custard with plastic and refrigerate overnight, or until very well chilled.
Finish the ice cream:
When the custard is chilled, get all your add-ins ready.
place the marshmallows in a single layer on a baking sheet. Place
under the broiler on low and toast just until golden brown, about 3
minutes, watching them carefully so they don't burn. Set aside to cool
completely. Don't worry if they get all stick together when you scrape
them off to add them to the ice cream - they're supposed to be sticky.
Just try to add pieces of them to the ice cream so they're evenly
Crumble the graham crackers and set aside.
Place the remaining 1/2 cup of chopped chocolate or chocolate chips in a bowl and set aside.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. Spoon into a large bowl and quickly fold in the toasted marshmallows, graham crackers and chocolate. Transfer to a container and freeze until firm, about 4-6 hours.
Yields almost 2 quarts.
Recipe from Curly Girl Kitchen