i think you know how much i love anything s'mores inspired by now, but caramel s'mores ice cream.. where have you been all my life? this is a traditional churrned ice cream which does require the use of an ice-cream machine, but the results you get are seriously store-bought quality! my version of s'mores ice-cream features a marshmallow base (made simple with the use of marshmallow fluff), buttery graham cracker crumbs, ghirardelli's (60%) dark chocolate & swirls of ghirardelli's caramel sauce.
justin gave this recipe a 20/10, so it might just be that good! i like to serve it with a drizzle of ghirardelli's caramel sauce as well because it elevates this recipe that much more. now you can enjoy s'mores without a campfire year round! i should probably just start a s'mores baking blog.. right?
p.s. it is very important that you let the ice cream base chill completely before churning. i suggest a minimum of 6 to 8 hours, otherwise it will not churn properly & the final texture will be off.
ingredients
- 1 ½ cups whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup marshmallow fluff
- 1 ½ cups whipping cream
- 1 teaspoon pure vanilla extract
- 1 pinch fine salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup graham cracker crumbs
- 1/2 cup ghirardelli's caramel sauce, plus more for serving
- 4 ounces ghirardelli's 60% dark chocolate, roughly chopped
- 4 whole graham crackers, for topping
directions
- in a large saucepan over low heat bring the milk to a gentle simmer, do not boil.
- in a separate mixing bowl whisk together the eggs & sugar. once the milk reaches a simmer, slowly temper it into the egg mixture & transfer everything back to the saucepan. whisk in the marshmallow fluff until melted.
- continue whisking over medium heat until mixture slightly thickens. remove from heat. stir in cream, vanilla & salt. run mixture through a fine mesh strainer, cover bowl with plastic wrap & refrigerate for a minimum of 8 hours.
- once mixture is chilled simply transfer it to an ice-cream maker (following the manufacturer directions) & churn for 20 to 25 minutes, until mixture resembles a soft serve ice-cream.
- as the ice-cream churns, mix together the butter & graham cracker crumbs.
- fold in the graham cracker crumbs & dark chocolate. transfer to a loaf pan & swirl in the caramel sauce. i like to do this step in layers so there is an even amount of caramel throughout. top with additional chocolate & graham crackers if desired.
- refrigerate until firm, about 6 to 8 hours. serve with a drizzle of caramel sauce!
