Thursday, July 5, 2012


Oh no!  I missed a post yesterday due to the holiday. :-(  I started out today with the intention of writing two posts to make up for my slackery, but the long, long weekend of video games, indoor barbecue and too much TV has left me absolutely brain dead.  Can you tell by our mainly indoor activities that it was super hot out?  Yuuuuck.  Though, there is one positive that comes with the insufferable heat: ice cream. 

No, I'm not talking about the stuff from your grocery store or even from a Friendly's.  I'm referring to homemade ice cream--and not just plain ol' vanilla or chocolate.  Oh no, for that would be too simple, mes amis.  I'm one upping myself here and sharing a disturbingly delicious creation that celebrates just how gluttonous Americans are free to be, which seems quite apt post-Independence Day...

S'mores Ice Cream

 adapted from Jeni's ice cream base

2 c whole milk + extra
1 sleeve graham crackers
1 tbsp + 1 tsp cornstarch
1 ½ oz cream cheese (3 tbsp), softened
1/8 tsp fine sea salt
1 ¼ c + 2 tbsp heavy cream
2/3 c sugar
2 tbsp light corn syrup
1/2 cup semi sweet chocolate chips
1/2 cup marshmallow "fluff"

Coarsely crush the graham crackers and gently mix with the whole milk.  Allow to steep for about 30 minutes, then sieve to remove graham bits.  Chill graham milk overnight, then remeasure your volume of milk; if you have less than 2 cups, add enough plain whole milk until you have 2 full cups.

Mix 2 tbsp of the graham milk with cornstarch to make a slurry.  Whisk the cream cheese and salt in medium bowl until smooth.  Fill a large bowl with ice and water.

Combine remaining graham milk, cream, sugar and corn syrup in a 4 qt. saucepan, bring to boil over medium-high heat and boil 4 minutes.  Remove from heat, whisk in the cornstarch slurry.  Return to a boil over medium-high and cook, while stirring, until thickened (about 1 minute).  Whisk hot graham milk into cream cheese until mixture is smooth.  Pour into 1 gallon freezer bag and submerge bag in ice bath.  Let stand until cold (about 30 minutes), then churn following your manufacturer's instructions.

Once the ice cream has almost finished churning, melt the chocolate chips, then stir in 2 tbsp heavy cream to create a ganache.  Stream the ganache into the ice cream, then add the marshmallow by the spoonful.  Allow the machine to "swirl" everything for you, or you can fold it in by hand if you're feeling ambitious.

Allow ice cream to firm up in the freezer for anywhere from one to six hours, depending on how patient you are.

1 comment:

  1. This post seriously under-represents the tastiness of the graham-milk-ice-cream!