Desserts

S’mores Ice Cream

June 17, 2015

Putting an Ice Cream twist on the ever-nostalgic S’mores, led to what my wife called “the BEST ice cream she’s ever had!” I have to say it was pretty fun to make too! It has all the traditional flavors of S’mores—graham crackers, chocolate, marshmallow goodness and more—but it’s an all new twist that makes it even more special and delicious.

Hope you enjoy my take on S’mores Ice Cream!

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Start by heating a small sauce pan to medium-high heat. Add 2 cups of cream…

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…1/2 cup of sugar…

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…1 fresh vanilla bean or 2 tsp vanilla extract…

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…and the graham crackers.

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Whisk together and bring to a simmer

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Temper the 2  egg yolks with the hot graham cracker cream.

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Add a little cream at a time, gently mixing the whole while..

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 Whisk the tempered eggs back into the sauce pan…

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…and bring the cream back to a light simmer.

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Then remove from the heat.

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Strain ice cream base. Give the mixture a good whisk.

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Cool cream to approximately 34-40°F. Cover in plastic and refrigerate to continue cooling.

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Once cool, add the ice cream base to your handy dandy ice cream machine…

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…and wait for it to do its magic.

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Once it’s done, put it into the freezer to set up. About an hour or 2 should be good.

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Remove the graham cracker ice cream from the freezer and add two scoops to a hard surface.

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Add graham crackers…

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…chopped dark chocolate…

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…mini marshmallows…

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…and roughly mix together.

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After combining ingredients…

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…scoop S’mores Ice Cream into a serving dish and it’s ready to enjoy!

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If you want to go over the top, add a few dollops of whipped marshmallow…

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…and quickly torch the tops for that campfire look.

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Add a sprinkle of crushed graham cracker…

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 …and ENJOY!

S’MORES ICE CREAM

S’MORES ICE CREAM

Ingredients

  • 2 cups cream
  • 1/2 cup milk (optional)
  • 1/2 cup sugar
  • 2 egg yolks
  • 3-4 graham crackers (plus extra for topping)
  • 1 fresh vanilla bean or 2 tsp vanilla extract
  • 1/2 cup chopped dark chocolate
  • 1/2 cup mini marshmallows
  • 1/4 cup whipped marshmallow

Instructions

  1. Add cream, sugar, vanilla, graham crackers to a small sauce pan on medium to high heat. Whisk together and bring to a simmer
  2. Temper the egg yolks with the hot graham cracker cream. Whisk the tempered eggs back into the sauce pan and bring the cream back to a light simmer then remove from the heat.
  3. Strain ice cream base. Give the mixture a good whisk.
  4. Cool cream to approximately 34-40°F. Cover in plastic and refrigerate to continue cooling.
  5. Once cool, add the ice cream base to your handy dandy ice cream machine and wait for it to do its magic. Once it’s done, put it into the freezer to set up. About an hour or 2 should be good.
  6. Remove the graham cracker ice cream from the freezer, add graham crackers, chopped dark chocolate, mini marshmallows, and roughly mix together. If you want to go over the top, add a few dollops of whipped marshmallow and quickly torch the tops for that campfire look.
http://www.byrontalbott.com/smores-ice-cream/

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| Left: Kitchen Aid Mixer | Top Middle: Ice Cream Attachment | Top Right: Ice Cream Scoop |

| Bottom Middle: All-Clad Sauce Pan | Bottom Right: Marble Slab |

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  • jovita June 27, 2015 at 6:29 am

    Hi Mr.Talbott, please let me know the difference between soft ice cream, hard ice cream and gelato?thanks

  • oumaima atik July 4, 2015 at 10:08 am

    I’m from morocco I’m 19 years old and I’m a huge fun of you I enjoy watching your videos and I want to thank you for all your efforts,I really would like to have this machine because I want to be able to prepare this wonderful ice cream cold s mores and also ice cream cone bites

  • Angela Smith July 4, 2015 at 7:24 pm

    If I were the winner, I’d love trying to making a chocolate beer ice cream with peanut butter and pretzels!!!!

  • Josiah Hopper July 20, 2015 at 3:10 am

    Hey Byron, just wondering what the music that you used in this video is called.
    Thanks