S’mores Ice Cream
First of all, if any of you follow me on Pinterest, I apologize for my excessive pinning. In case you haven’t caught on, I bought an ice cream maker this week, which might explain my 200+ pins of ice cream recipes.
I have debated buying an ice cream maker for quite some time now and I even went as far as ordering one and canceling it a day later because I know myself. I know my love for ice cream is comparable to that of a heroin addict; I can never get enough. Before once ice cream flavor is sitting in the freezer, waiting to be devoured, I am on to the next… No bowl of ice cream is safe. And no ice cream flavor will be left untouched.
Also, Target sucks. It swallows all of my paychecks whole and leaves me with pointless gadgets and too many comfy clothes that I can’t leave the house in. Last week, I joined my friend, Elyse, during our lunch break to Target. What should have been a friendly trip of me accompanying my friend quickly turned into me running down the aisles throwing everything from cute little work-out shorts to beach towels to face wash to mason jars to a Kitchen Aid Ice Cream Mixer into my cart. Ay ayayay… My paycheck.
I wish I could say I had buyer’s remorse, but I didn’t. All I could think about when I got back to work was what ice cream flavor I was going to make next and how I was going to style it for the blog. My first flavor of choice was S’mores Ice Cream… This decision was based solely off the fact that I inhaled a Dairy Queen S’mores Blizzard a few weeks ago and I haven’t been able to stop thinking about it ever since… Much of my life is spent thinking about food, FYI.
I used Jen Briton’s from Jeni Britton’s ice cream base and “go-to recipe for experimenting” and doctored it up with toasted marshmallows and chocolate covered graham crackers and all I have to say is, “Wow. Sometimes I am a gangsta.” Today, I am most definitely a g-thang.
Campfire S’mores Ice Cream inspired by Jeni Britton:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces cream cheese, softened (3 tablespoons)
1 ¼ cups heavy cream
1/3 cup sugar
2 tablespoons light corn syrup
10 ounce bag marshmallows, toasted
1½ cups chocolate covered graham cracker pieces
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup. Bring the milk mixture to a rolling boil and cook over medium high heat and boil precisely for 4 minutes.
- Remove from the heat and gradually whisk in the cornstarch mixture.
- Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Remove from heat and gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt.
- Place ice cream base and toasted marshmallows in a blender or food processor and blend until combined.
- Pour the mixture into a 1-gallon Ziploc freezer bag and submerge in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.
- Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the ice cream until firm, about 4 hours.