For my 23rd birthday, my then boyfriend (now husband) bought me an ice cream maker. I can count on one hand the number of times I have used it, but lucky for me, I cannot keep track of how many times HE has used it.
We ended up using it a LOT right away, because my birthday party was an ice cream social theme. Jason made TWELVE flavors of homemade ice cream for the event. We had flavor tastings, ice cream sandwiches AND ice cream floats.
Here is a photo from the party. Apologizes for the messy kitchen behind me. This is when we lived in downtown Los Angeles and had a lot less space.
Generally speaking, he is the chef and I am the baker, but when it comes to ice cream, we hit a grey area. Making ice cream really has nothing to do with baking, so we eventually realized his skills were more suited for the task than mine. That, and he ‘s obsessed with ice cream and has read through nearly every ice cream cookbook in existence.
Anyway, he is REALLY good at making ice cream and I am REALLY good at dreaming up flavors. He makes it and I eat it, so we are match made in heaven.
One of my FAVORITE flavor profiles is S’mores. It is an unofficial rule in our house that there must be S’mores makings at all times in the cupboards. I try to keep our pantry stocked with graham crackers, marshmallows and chocolate bars so that at any moment, I am two steps away from a delicious toaster oven S’more.
Yeah…it’s that serious.
So a few weeks ago, when I was dreaming up new ice cream flavors, I got the brilliant idea for a S’mores sundae. Crushed graham crackers and hot fudge would be the perfect topping for… marshmallow ice cream. WHY HAS THIS NOT BEEN MASS PRODUCED? Who is sleeping on the job at Haagen Dazs and who do I need to talk to there to get a job as an ice cream flavor maker?
I shared my idea with my husband and he was on board to make me the ice cream. I had him take photos during the process, so I could share it with you here.
So without further ado…
Here is what you will need:
1 cup of milk, 2 cups of whipping cream (not heavy whipping cream), 3/4 cups sugar and about 1 cup of mini marshmallows (give or take).
Toast marshmallows until golden brown. We use our toaster oven for this, but if you don’t have one, you can do this in the regular oven on broil. (I DO recommend putting foil down, so you don’t have to clean up this mess).
Heat up the milk, sugar and 1 cup cream on medium-low and stir until sugar dissolves.
Remove from heat. Stir in marshmallows and let it steep for 30 minutes.
Strain into a bowl that contains the remaining cup of cream. This is why the amount of marshmallows doesn’t matter so much, because you take them out in the end, they are just for flavor. Add more if you want a more intense marshmallow flavor and less if you want less.
Add pinch of salt.
Chill overnight or for at least four hours.
Process with ice cream maker, as directed by your machine.
Serve with hot fudge and crushed graham crackers. If you are looking for a hot fudge recipe, this is a favorite of mine.
If you are in the market for an ice cream maker, I highly recommend this model from Cuisinart. We have the older version of this one and though it takes up a lot of space, it is worth not having to waste precious freezer space with the container chilling in your freezer. This model basically has a freezer built into it, so it provides all the cold you need, there is NO pre-chilling of anything.
Here’s to a delicious weekend!