S’Mores Ice Cream
My Mug Ice Cream Maker
$29.99
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Ingredients
Graham Cracker Ice Cream Base
1 package graham crackers (9 crackers total)
1 1/4 cups whole milk
1 1/4 cups heavy cream
4 egg yolks
1/4 cup white sugar
1/2 teaspoon kosher salt
S'Mores Mix-ins
1/2 cup milk chocolate chips, melted
1 cup mini marshmallows
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Instructions
Freeze the Cooling Bowl for 24 hours prior to use.
Crumble the graham crackers into a fine powder using your hands or a food processor. Combine the graham cracker crumbs with the milk and heavy cream. Cover and refrigerate for at least 8 hours or overnight.
Strain the graham cracker mixture through cheesecloth, a coffee filter, or a fine-mesh strainer, pressing gently to extract as much liquid as possible. Discard the solids.
In a separate bowl, whisk together the egg yolks and white sugar until well combined. Pour the strained graham cracker milk into a saucepan and heat over low heat until it begins to bubble lightly. Slowly ladle the warm milk into the egg yolk mixture, whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over low heat, whisking constantly until it thickens to the consistency of pancake batter, about 5-10 minutes. Remove from heat and whisk in the kosher salt. Transfer to an airtight container.
Chill the mixture in the refrigerator until cold and ready to churn. Turn on the Everyday Ice Cream Maker. While the machine is churning, pour the graham cracker ice cream base into the Cooling Bowl through the Ingredient Chute.
Allow the ice cream to churn until thickened, then pour in the melted milk chocolate and mini marshmallows through the Ingredient Chute.
Transfer the ice cream to an airtight container and freeze for an additional 2 hours, or until fully firm.
Serve and enjoy this delicious summer treat that will have you coming back for s’more!
