S’more Ice Cream with Toasted Almonds
1 ½ cups whole milk
1 ½ cups heavy cream
1 teaspoon butter
12 large marshmallows
3 large egg yolks
2 tablespoons sugar
1 teaspoon pure vanilla
Pinch of salt
3 ounces milk chocolate, chopped
3 graham cracker sheets, broken into small pieces
1 cup toasted almonds, chopped
Preheat oven to broil. In a large saucepan over low heat, combine milk and cream while you prepare marshmallows. Grease a non-stick square pan with butter and add marshmallows in a single layer. Broil marshmallows under broiler until puffed and lightly blackened or browned. Watch carefully and do not burn. Remove pan from oven and carefully spoon toasted marshmallows into milk and cream mixture. Stir until liquid is hot but not boiling. Continue to stir until marshmallows are incorporated. Turn heat to low. Meanwhile, in a heat-proof bowl, whisk egg yolks and sugar together. Temper eggs by spooning some of hot milk mixture into bowl, whisking constantly until you have added approximately 1 cup of hot cream into yolk mixture. Slowly pour egg mixture into saucepan and whisk until mixture is very smooth and begins to thicken. Remove from heat and continue to whisk, scraping bottom of pan until it begins to cool. Pour into a large bowl; let cool for 5 to 20 minutes. Whisk in vanilla and salt. Cover and chill for several hours or until mixture is cold. Using an electric ice cream maker, pour chilled marshmallow cream into frozen cylinder. Follow manufacturer’s instructions. When ice cream is almost frozen, stop machine, and add chopped chocolate, graham cracker pieces, and toasted almonds. Turn back on and continue until frozen. Spoon ice cream into container and keep frozen. When ready to serve, scoop into serving bowls, and sprinkle with extra toasted almonds, graham cracker crumbs, and shaved chocolate if desired.
Yield: 8 servings
