S’mores Ice Cream. Toasted marshmallow creme anglaise with homemade hot fudge and graham crackers

Final Product

S’mores ice cream

Toasted marshmallow creme anglais

• 2 cups whole milk
• 1 cup heavy cream
• 4 egg yolks
• 1/3 cup granulated sugar
• 20 jet-puffed marshmallows

Hot fudge

1/2 recipe of Bon Apetit’s best hot fudge: recipe

Graham crackers

1/2 recipe of King Arthur Flour’s graham crackers, without cinnamon sugar topping Can be made up to 3 days in advance. Or you can use store-bought ones. recipe

Combine whole milk and heavy cream in a saucepan and cook over medium heat until just simmering, stirring occasionally to prevent milk from scorching. In a separate bowl, whisk egg yolks and sugar until pale yellow and ribbony, about 4 minutes. Once simmering, take milk mixture off heat and slowly ladle into egg mixture, whisking the whole time to prevent eggs from scrambling. Once most of the milk mixture has been mixed with egg mixture, pour back into saucepan and return to heat. Heat, stirring constantly, until 180F or it can coat the back of a spoon. Lay out marshmallows on a cookie sheet lined with parchment paper. Broil marshmallows for 2 minutes or until toasted, you will need to watch this closely as it happens fast. Once egg and milk mixture reaches 180F, take off heat and strain into a preferably glass or metal bowl. Stir in marshmallows until completely dissolved. Allow mixture to reach room temp (recommend using an ice bath for this) before covering with plastic wrap or transferring into airtight container and storing in fridge overnight.

The next morning, before churning, make 1/2 recipe of Bon Apetit’s best hot fudge and allow to cool to room temperature. In the meantime, take graham crackers in a plastic bag and lightly hit with rolling pin in order to get a nice variety of graham cracker chunks. Nothing bigger than a quarter.

Churn marshmallow gelato using preferred method/machine. Once churned, fold in graham crackers. Then ripple in fudge, making sure not to over-mix. I did this by creating several layers of the gelato and fudge and lightly swirling it with a knife. You want the fudge to be rippled through and not mix in with the gelato. Transfer to airtight container or metal bowl, cover and let freeze until set, about 4 hours. Serve and enjoy!

This seems like a much more involved recipe than it really is. Both the graham crackers and hot fudge can be made well in advance. Or you could just buy both from the grocery. Store-bought crackers would probably make this taste more true to an authentic s’mores.

bon appetit