While all the other cities are cooling down for fall, LA is heating up for our normal fall heatwave (we call it second summer, if you didn’t melt already…here you go). And because it’s still so hot, we’re giving you more ice cream!
It feels hot enough to roast a marshmallow in the outside air, so we thought we’d make S’mores ice cream. S’mores remind of us summer and camping. Two things we aren’t terribly found of, but we do like chocolate, graham crackers and a gloriously toasted marshmallow.
We know it seems intimidating, but making ice cream is totally worth it. Machines aren’t that expensive, especially on Amazon, and once you find a recipe that works (like all of ours) you will be Ice Cream-Making Wizards!
If you really want to be fancy, you can lightly toast the marshmallows before you add them in Step 6.
- 1 1/2 Cups Half and Half
- 1/2 Cup Bakers Sugar
- 1 1/2 Teaspoon Vanilla Extract
- 2 Large Eggs
- 1 Cup Heavy Cream
- 1 Jar Marshmallow Fluff (7 oz)
- 1 Sleeve Graham Crackers (Crushed in to pieces)
- Mini Marshmallows (Half a bag)
- 1 Cup Chocolate Chips
In a large sauce pan, combine the half and half and sugar over medium heat until the sugar dissolves, remove from heat and set aside.
Beat the eggs until light and fluffy, about three minutes.
Very slowly, pour about half of the heated half and half mixture into the eggs whisking constantly. Pour the mixture back into the saucepan and place on the stove over medium-low heat.
Next, add the heavy cream and marshmallow fluff and stir until smooth. When the mixture has thickened and coasts the back of a spoon remove from the heat and transfer to glass jar.
Allow to cool to room temperature then transfer to the fridge for at least 12 hours.
When cool, make according to your ice cream makers manufactures instructions. During the last five minutes of churning, slowly add the crushed graham pieces, marshmallows and chocolate until combined. Transfer to a freezer safe container and let firm up for at least three hours, then enjoy!