Smores Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 4 ounces semi-sweet chocolate, chopped into small pieces
• 1/2 cup graham cracker crumbs
• 1/2 cup mini marshmallows

Directions

1. Warm the milk, salt, and sugar in a saucepan for the ice cream base. Nest a 2-quart (2l) bowl inside a larger bowl with ice and water around it to make an ice bath. Place a strainer over the smaller bowl, then pour the cream into that bowl.
2. Stir the egg yolks in another bowl. Slowly drizzle in some of the warm milk mixture while whisking the whole time. Scrape the warmed yolk mixture back into the saucepan.
3. Set the pan over low heat and cook, stirring constantly with a heat-resistant spatula and sweeping the bottom of the pan, until the custard is thick enough to cling to the spatula.
4. Pour the custard through the strainer into the heavy cream. Stir the mixture over the ice bath until cool, then add the vanilla extract. Refrigerate until thoroughly chilled, preferably overnight.
5. For the fudge ripple, heat the sugar, corn syrup, water, and cocoa powder in a medium saucepan, stirring frequently, until it begins to boil. Lower the heat and simmer for 1 minute, stirring often. Take the pan off the heat and add the vanilla extract. Transfer the mixture to a small bowl and chill thoroughly before using.
6. To finish the ice cream, churn the ice cream base in your ice cream maker according to the manufacturer's instructions. Put a large freezer-proof container, at least 1.5qt/l, in the freezer; this is the container you will use for the ice cream.
7. While the base churns, scatter the mini marshmallows on a silicone baking mat, or on another non-stick, heat-resistant surface. Carefully pass a blowtorch over the marshmallows, using just enough heat to brown them. Flip them with a spatula and keep browning until they are well-browned all over, as best as possible.
8. When the ice cream custard is ready, spoon some fudge swirl mixture into the bottom of the chilled container. Scatter some Graham cracker bits over the chocolate, then add some marshmallows. Spread some of the just-churned custard over the mix-ins.
9. Continue layering the churned ice cream custard with spoonfuls of the chilled fudge ripple mixture, toasted marshmallows, and crumbled graham cracker bits. If needed, stir with an extremely gentle hand, only enough to bring the ingredients together, not so much that everything gets mashed and the finished ice cream turns muddy. Once done, freeze the ice cream for a few hours, until firm enough to scoop.