The key to the recipe? Toasting the marshmallows! Genius! Most recipes call for marshmallows, but this one really thought about what makes a s'more a s'more.... the toasting! To make our marshmallows have that "just off the campfire" taste, I used our kitchen torch to brown 'em up a bit... and only had to put out a couple of small fires. Too much fun, if you ask me!!
The next step was making the custard, and I had to agree with Staci, it was beyond amazing!! The trick is to make the custard and toasted marshmallows in the blender and create a smooth (albeit unattractive thanks to the cooked/burned marshmallow bits ... seriously, you've never seen a funkier color of ice cream!) concoction. Funky flavored, but soooo yummy!
Looking back, that's where I should have stopped.
After letting the ice cream custard hang out in the fridge overnight and letting it do its thing in the ice cream maker, I added the crushed graham crackers, as was called for by the recipe. In theory, great idea. In practice, not so much. It gave the final ice cream a soggy graham cracker texture that I didn't really find appealing. I'm a big texture person ... nuts don't belong in brownies, chunks don't belong in peanut butter, and soggy graham crackers don't belong in ice cream.
I also made and added the chocolate fudge swirl that the recipe called for. While I love that I have a better technique for adding swirls to my ice cream, I don't think the chocolate really did much for the final ice cream. I'm not a huge chocolate person, so that may be why... I also might have such a hard time moving past the graham cracker effect that I can't appreciate the chocolate. Either way, I've decided if I try again, I'll stop with the toasted marshmallow ice cream and call it a winner!
Last night, I have the kids some of the ice cream for dessert and they LOVED it... devoured it, in fact. Perhaps it is grand as is and I'm just weird.... who knows??
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| Who wants ice cream??? |
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