S’mores Ice Cream

Ingredients

  • 1 cup whole milk, well chilled

  • ¾ cup granulated sugar

  • 2 cups heavy cream, well chilled

  • 1 tablespoon pure vanilla extract

  • Pinch of salt

  • 6 graham crackers (soaked in base 2 hours and then strained out)

  • 16 toasted marshmallows or marshmallow fluff

  • 1 (3 oz) chocolate bar, chopped

Instructions

  1. Make the base:
    In a mixing bowl, whisk together the milk and sugar until the sugar dissolves (about 1–2 minutes). Stir in the heavy cream, vanilla extract, and a pinch of salt.

  2. Infuse graham cracker flavor:
    Break up the graham crackers and add them to the base. Cover and refrigerate for 2 hours to infuse flavor.

  3. Strain:
    After chilling, strain the mixture through a fine-mesh strainer to remove the graham cracker solids. Discard the solids.

  4. Churn:
    Pour the chilled, strained base into the ice cream maker. Churn for about 20 minutes, or until the mixture starts to thicken.

  5. Toast marshmallows:
    While the ice cream churns, toast the marshmallows. Use a skewer over an open flame, or place them on a sheet pan under the broiler until golden brown and slightly charred.

  6. Add mix-ins:
    Once the ice cream has thickened (about 20 minutes), add the toasted marshmallows and chopped chocolate bar.

  7. Finish churning:
    Continue to churn for another 5 minutes, until the mix-ins are well incorporated and the ice cream reaches your desired consistency.

  8. Serve & enjoy:
    Transfer to a freezer-safe container if not serving immediately. Freeze until firm, then scoop and enjoy classic s’mores flavor in ice cream form!