Because as my friend Andrew pointed out, "How can I have s'more when I haven't had any?"
Yes, yesterday was National S'mores Day. If you read food blogs, I'll bet you were smacked in the mouth with all manner of fabulous takes on the classic summer sweet treat. S'mores brownies, s'mores cookies, s'mores cupcakes. The best thing to serve with all of those choices? S'mores ice cream, of course.
I'm a fan of Ben and Jerry's S'mores ice cream, but as much as I love it, it just doesn't taste like s'mores. Not really. To me the star of s'mores is not the chocolate (which is the dominant flavor of their chocolate based version), but the roasty, toasty marshmallow. In order to pay true homage, you just have to have toasted marshmallow ice cream. Don't worry, the chocolate and graham is there in force, but they are second and third fiddle, as they should be:) This ice cream is so good, you may have a problem getting it from the bowl into the freezer.
S'mores Ice Cream
Toasted Marshmallow Ice Cream with Graham Cracker and Chocolate Fudge Swirls
For the chocolate fudge:
1 c. sugar
2 Tbls. all purpose flour
1/3 c. cocoa powder
1 c. milk
For the base:
2 cups heavy cream
2/3 c. half and half
1/2 c. granulated sugar
1 10 oz bag of marshmallows
1/2 c. graham cracker crumbs
Transfer marshmallows to a blender. Add cream, half and half, and sugar. Blend on high speed until smooth. Transfer to the refrigerator to chill for an hour.
Set up your ice cream maker. Remove ice cream base from the fridge and whisk it until smooth (it may seize up a bit as it chills). Pour into the machine and process according to your instructions. (If you have a KA ice cream maker, it will take 15 minutes on the lowest setting.)
While the ice cream blends, make the chocolate fudge. Mix ingredients in a small sauce pan and bring to a boil over medium heat, whisking constantly. Boil until sauce begins to thicken. Remove from heat. Sauce will continue to thicken as it cools. Once the ice cream has finished processing, spread 1/4 cup of chocolate fudge in the bottom of a 1 quart container. Sprinkle with 1/3 of the graham crackers. Spread 1 third of the ice cream on top. Repeat layers, ending with ice cream on the top. Freeze for an hour or two to set before serving.