No campfires are in this city gal’s near future. Even though I prefer the urban jungle to the forest, I still get nostalgic for the days I spent as a kid at summer camp. From shooting a bow & arrow to searching for fossils in a creek to making lanyards, which I still remember how to do, those days I spent outside in the hot sun are still some of my favorite childhood memories.
Wanting to share a little camp magic with my toddler, we made a batch of s’more ice cream with toasted marshmallows, milk chocolate chips and graham crackers. After explaining to him that after one bite he would want “some more,” I think he got the concept. We even dipped the cones in chocolate before stacking up the scoops of this take on an American classic.
S’more Ice Cream
Makes about 1 quart
1 cup whole milk
6 egg yolks
2 cups heavy cream
3/4 cups granulated sugar
Pinch of salt
1 teaspoon vanilla extract
1-1/2 cups mini marshmallows
4 ounces milk chocolate, finely chopped
4 graham crackers, crumbled
Pour the milk into a large bowl and set aside.
Whisk the yolks in a small bowl.
In a large saucepan over medium heat, simmer the heavy cream, sugar and salt until the sugar dissolves. Slowly whisk half the cream mixture into the egg yolks and then pour it back into the saucepan. Stir continuously until the mixture thickens enough to coat the back of a wooden spoon.
Pour the cream mixture through a fine mesh strainer into the bowl with the milk and stir in the vanilla.
Cool the mixture over an ice bath and refrigerate until cooled completely.
Preheat the broiler on high. Place the marshmallows in a single layer on a foil-lined sheet pan. Broil the marshmallows until they are golden brown, about 1 minute. Let the marshmallows cool before tearing them into pieces.
Churn the chilled mixture in an ice cream maker following the manufacturer’s instructions. Stir in the marshmallows, chocolate and graham crackers. Freeze the ice cream in an airtight container until firm before serving.