I’ve never been especially outdoorsy but every summer growing up, I went camping with my father, a handful of my best girl friends and all of their fathers. Spending my summers by the water in Maine, boating was a must so for one night each July, we would pile into a caravan of motorboats with enough gear to last a month, boat out to Richmond island and set up camp on the beach. The girls would race to build our 13-person tent while the dads would crack open beers and do manly things. Clearly I was not paying much attention or I would have noticed that the dads somehow always managed to get my friends and I to do most of the setup. Come nightfall, we would start a fire, grill up some food and rush through the meal to get to the best part: s’mores. It has been nearly 10 years since I went camping with my father but I’ve never stopped eating s’mores.
While I can’t remember who showed me how to make my first s’more, where I was when I had it or even what that first bite of chewy marshmallow, crunchy graham cracker and half melted chocolate tasted like, I can say with confidence that s’mores have always been an important part of my life.
I’m taking a much needed vacation this week and am back in vacationland enjoying some downtime with my family. A little bit of beach, a little bit of golf, a little bit of time in the kitchen with my mother and of course, a little bit (maybe even a lot) of s’mores. Grown ups can eat those too right?
Since I only get to enjoy s’mores with my friends and family in magical Maine a few times a year, I wanted an ice cream full of the same flavors that I could make in the comfort of my own kitchen. Mission accomplished.
I chopped my marshmallows to distribute them throughout the ice cream but if you like big bites of marshmallow, leave them big! In fact, add as much or as little of the chocolate and marshmallow to make this ice cream into your perfect s’more.
- 1 Cup milk
- 1 ¾ Cup heavy cream
- 5 Large egg yolks
- ¾ Cup granulated sugar
- 14 oz Graham crackers
- 4.5 oz Hershey’s milk chocolate – chopped roughly
- 1 Cup chopped marshmallows
- Combine milk and heavy cream in a saucer and heat over medium heat
- Meanwhile, vigorously whisk together egg yolks and sugar in a large bowl
- When milk mixture begins to simmer, temper into egg mixture
- Add graham crackers, stir a few times and set in fridge
- After 1-2 hours, pour mixture into a different bowl through a strainer to remove any leftover pieces of graham cracker
- Cover and refrigerate until completely cool (about eight hours or overnight)
- Once cool, churn according to manufacturer’s instructions
- In the last few minutes of the churning, mix in chocolate and marshmallow