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S'mores Ice Cream
recipe
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Chicago
S'mores Ice Cream
Martin Sorge
Martin Sorge
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$1.00
A classic summer dessert with smoky milk chocolate ice cream, ribbons of soft toasted marshmallow meringue, and crunchy graham cracker bits.
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You Need

1 1/2 quarts
8:00

  • Ice Cream Base

    • 2 Tablespoons dry milk powder
    • 100 g (1/2 cup) sugar
    • 1/4 teaspoon xanthan gum
    • 300 g whole milk
    • 30 g light corn syrup
    • 300 g heavy cream
    • 3/4 teaspoon smoked sea salt

  • Chocolate Flavor Base

    • 40 g (1/4 cup minus 2 teaspoons) sugar
    • 60 g water
    • 40 g good quality Dutch-process cocoa powder*
    • 1 teaspoon vanilla extract

  • Graham Cracker Crumbles

    • 55 g (about 4 tablespoons) butter, soft room temperature
    • 50 g (1/4 cup) sugar
    • 15 g honey
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground cinnamon
    • 1/2 teaspoon vanilla extract
    • 80 g (2/3 cup) whole wheat flour

  • Toasted Swiss Meringue "Marshmallow"

    • 90 g egg whites (about 3 large egg whites)
    • 150 g sugar (3/4 cup)
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon cream of tartar
    • 1 teaspoon vanilla extract

    • How To

      Make the Ice Cream

      1. For the Ice Cream Base: In a small saucepan, whisk together the dry milk powder, sugar, and xanthan gum. Add the whole milk and corn syrup and whisk to combine. Put the pan over medium heat and whisk for about 3-4 minutes, until the milk is just steamy and the sugar is dissolved. Pour into a 4-cup measuring cup or a similar sized bowl. Add the heavy cream and whisk to combine.
      2. For the Chocolate Flavor Base: Add the sugar and water into a small saucepan. Bring to a boil and whisk to dissolve the sugar. Of off the heat, add the cocoa powder and vanilla and whisk to combine. Whisk this mixture into the milk-cream mixture.
      3. Whisk the chocolate mixture into the milk-cream mixture.
      4. Cover and chill the ice cream base until cold, ideally overnight. The base can sit in the refrigerator for up to 2 days before churning.
      5. *The flavor of your ice cream is directly related to the quality of your cocoa powder. Cacao Barry is my favorite, followed by Valrhona

      Graham Cracker Crumbles

      1. Using a stand mixer, hand mixer, or wooden spatula, beat together the butter, sugar, honey, salt, cinnamon, and vanilla extract until well combined.
      2. Add the whole wheat flour and mix until thoroughly combined.
      3. Bring together into a ball and roll out to a rough rectangle that is 1/4-inch thick. Transfer the dough to a baking sheet and chill.
      4. Heat the oven to 350F. Remove the dough and cut into roughly 1-inch square pieces. Bake at 350F for 18-22 minutes, until deep golden brown.
      5. When cookies cool, chop into about 1/8-inch chunks and freeze.

      Toasted Swiss Meringue "Marshmallow"

      1. In a medium heatproof bowl, combine all ingredients except vanilla extract. Whisk together until homogeneous.
      2. Add about 1-inch of water into a small saucepan and bring to a simmer over medium-low heat. Set the bowl over the heat and stir until meringue reaches 165F.
      3. Transfer to a stand mixer and beat on high speed for 6-8 minutes, until stiff peaks form. Add vanilla and beat for 1 more minute.
      4. Spread meringue on a metal sheet pan about 1/2-inch thick. Use a blowtorch to toast until dark golden brown. Stir, spread again, and toast once more.
      5. Cool for 5 minutes, then transfer to a piping bag and freeze for at least 30 minutes.

      Assembly

      1. Churn the ice cream. Put the final container for the ice cream into the freezer beforehand. Ideally, use a container that holds 1.5-2 quarts.
      2. When the ice cream is almost ready, prepare everything. Cut a 1/2-inch hole in the piping bag for meringue, ready graham cracker chunks, and grab the container from the freezer.
      3. Pipe 1/4 of the meringue into the container, sprinkle 1/5 of the graham crackers, then scoop 1/4 of the ice cream to form a layer. Repeat layering process, finishing with graham cracker crumbles.
      4. Use a butter knife to make one big 'S' through the mixture to lightly swirl meringue. Do not over-swirl. Freeze until solid, at least 4 hours.
      5. Serve in a waffle cone or sugar cone, please.