As soon as the weather began to turn cool, I began craving s’mores. I am not a big fan of plain old marshmallows, but when they are toasted to golden brown perfection over an open flame, I can’t control myself. Roasting marshmallows over an open fire, pulling the gooey marshmallow off the stick you found in the woods and watching it ooze all over as you squeeze it between two graham crackers and a piece of chocolate is a piece of heaven. The dark caramelized sugar on a toasted marshmallow is a flavor all its own.
I hosted a Fall Party a few weeks ago, for no other reason other than I love Fall. The trees are turning gorgeous shades of yellow, red, and orange and the weather is cool but still warm enough to enjoy time outside. When planning the party, I insisted that we have a s’mores station, allowing guests to roast their own marshmallows and enjoy the goodness of s’mores. To my delight, every one love the s’mores station. We built and fire in the fire pit and guests went to town. I definitely ate many s’mores.
Since s’mores are a Fall favorite, I decided that it wold be fun to make a frozen version of s’mores. Referring to the recipe for Toasted Marshmallow Ice Cream in the Scoop Adventures cookbook, I sandwiched the delightfully caramel-tasting scoop between two graham crackers and chocolate and once again I was in dessert heaven. It may be getting cool outside, but there is always room for s’mores, hot or COLD. Enjoy!
Toasted Marshmallow Ice Cream
Recipe from Scoop Adventures: The Best Ice Cream of the 50 States
Makes about 1 quart
7 oz (200g) mini marshmallows
1 ½ cups (355ml) whole milk, divided
1 ¾ cups (414ml) heavy cream, divided
1/3 cup (67g) sugar
1/8 teaspoon salt
½ tsp vanilla
Preheat the oven to 350F. Line a rimmed backing sheet with parchment, allowing parchment to hang over the edges of the pan. Spread out mini marshmallows on the baking sheet. Bake until dark brown in color, with some marshmallows beginning to burn, 12 to 14 minutes. Remove from oven and set aside.
Fill a large bowl with ice water and set aside. Combine milk, heavy cream and sugar in a medium saucepan and place over medium heat. Bring milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Reduce heat to low and add toasted marshmallows. Whisk until marshmallows melt, 5 minutes. Pour into a medium bowl. Whisk in salt. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Add vanilla. Cover and chill overnight.
Once chilled, pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a freezer-safe container. Freeze until firm, at least 4 hours.