I hope you guys don’t mind. I am on a huge ice cream kick. It’s HUGE.
My freezer is overflowing and I am not even done, not even close. My ice cream maker has been churning practically every day this week and my hands are permanently frozen. You’d think it was 90 degrees here, humid and sunny.
Yeah, like 90 degrees would ever happen around here. More like 60’s, but it has been sunny, and during the day the sun makes it feel a lot warmer than 60’s up here. I’ll take it!
Really I am just loving remembering hot, hot day’s when all we wanted was cold ice cream. I mean that was an awesome summer day when my mom would take all of us kids to Dairy Queen. Normally we could sucker her into it just about any time we were on our way home from the grocery store, the pool, the doctor’s office or after school in late May, early June.
Yeah, she was pretty easy to persuade when it came to ice cream. Especially on a hot day. She’s a true kid at heart and honestly she would say we suckered her into it, but the truth is she was just happy to have an excuse to go.
You know what’s really hard??
Taking pictures of ice cream.
For one, all you want to do is lick the thing. It’s like it’s just staring you down saying, “lick me, lick me, I’m smooth, creamy, fudgy, and so good”. Secondly, it melts – fast.
Having your four-year old sister sitting on the table begging you to hurry up. Keeping her hands out of the picture was impossible. It got so bad that I decided to put her to work holding up the cone, which made things even harder because she could not hold still long enough to get a shot.
She just keep saying “Tieg, come on. When can I eat it. I want to eat it. Please can you be done now. Come on Tiegy I am hungry for ice cream!” If I was smart I would have taken these shots while she was at school, but I didn’t think about that until about five minutes ago.
So about the dress thing she is wearing in the shot below.
It’s an extremely ugly nightgown that she HAD to have. What 4-year wants to wear nightgowns? I am telling you guys she is so weird. When I was four I ran around in boxers and maybe a t-shirt and hated getting dressed up. Oh wait, that’s not normal either is it? Don’t blame me. I did not know any better, I grew up with three older brothers and two younger. No one else was wearing girl underwear, so why would I?
Asher could not be more different from me when I was her age. She wants to wear dresses, high heals and bikini bathing suits. She loves playing Barbie, dress up and getting her make-up done. I on the other hand wanted nothing to do with anything “girly”. I was the biggest tomboy up until third grade when I finally met my best friend and started crushing on boys. Then I started to care a little more.
Ah, those day’s were fun….. and interesting.
Ok, you don’t need to answer that.
Let’s talk about this ice cream. I made my own chocolate ice cream base, but if you do not have an ice cream maker you can just stir the mix-ins into chocolate or vanilla ice cream. What are the mix-ins you ask??
Toasted marshmallows, graham crackers and a fudge ripple. It’s insane. The perfect s’more all rolled up into chocolate ice cream. And oh my gosh you guys, the toasted marshmallows are out of this would! So much better than not toasting them, obviously. Plus, the fudge ripple??
Wholy fudge, it’s good!
Toasted S’more Chocolate Fudge Ice Cream.
- Yields: about 1 quart
- Cook time: 10 minutes
- Total time: 12 hours
- Ice Cream or 1 quart Chocolate or Vanilla Ice Cream, softened
- 2 cups heavy cream, divided
- 3 tablespoons dark chocolate cocoa powder
- 5 ounces milk chocolate, chopped
- 1 cup milk (I used 2%)
- 1/2 cup sugar
- pinch of salt
- 5 large egg yolks
- 1/2 teaspoon vanilla
- 1 1/2 cup mini marshmallows
- 1 cup crumbled graham crackers
- Fudge Swirl
- 1/2 cup butter
- 1 (14 oz) can sweetened condensed milk
- 1 cup chocolate chips
- 1/2 teaspoon salt
If making fresh ice cream, make the custard first. In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream. Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.
In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat. In a medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk the milk into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and coats the back of a spoon. Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract. If needed pour ice cream back through the strainer one more time. I did this, but only because I had bits of chocolate that must not have properly melted.
Cover with plastic wrap and chill the mixture in the refrigerator for several hours or overnight (I stuck mine in the freezer to speed things up). Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions.
While your ice cream turns or softens on the counter, toast the marshmallows. Preheat the broiler to high. Spay a baking sheet with cooking spray and spread the marshmallows out in a single layer. Try and not let the marshmallows touch each other. Broil for 30 seconds to 1 minute, watching very closely! Remove and let cool for a few minutes and then break any apart that melted together. While the marshmallows cool make the fudge sauce. Place the butter, sweetened condensed milk and chocolate chips in a small sauce pot. Heat on medium low until melted and smooth. Stir in the salt.
When the ice cream is done churning or softening gently fold in the chopped graham crackers and marshmallows with a rubber spatula. Spoon some of the fudge sauce onto the bottom of your storage container. As you remove the ice cream from the machine or from the carton, layer generous spoonfuls of the sauce between layers of the ice cream, ending with a top layer of ice cream. Do not stir the fudge into the ice cream, as it will make the ice cream very soft. Freeze until the ice cream is firm, at least 2 hours.
Friday’s tasting pretty good!