S'mores Ice Cream

(Soy free, Nut free, Gluten free option)

Total Time 5

Course Dessert

Servings 8

Add the heavy cream, milk, sugar, and salt to a saucepan or double boiler and turn it on to medium-low heat.
Whisk constantly while the mixture warms up. When the sugar has dissolved and you see your first signs of bubbles, turn off the heat.
In a separate bowl, whisk your egg yolks. Spoon about ⅓ of the cream mixture into the egg yolks and whisk to combine.
Turn the heat back on the stove and add the egg yolk/cream mixture.
Stir occasionally and let the mixture heat to a low boil. Let it boil for another minute, making sure the temperature reaches at least 170F (77C), but no more than 185F (85C).
Turn off the heat and strain the custard through a fine mesh strainer into a bowl that will go in the refrigerator.
Loosely cover the bowl with it's lid and let it cool down to room temperature. This can take about an hour or so, depending on your home's temperature.
Once it's reached room temperature, let the custard chill in the refrigerator for 4+ hours.

Lay the graham crackers together on a half baking sheet, lined with parchment paper. Make sure they're touching sides.
Evenly spread the marshmallows on the graham crackers.
Place the pan under the broiler in the oven until the marshmallows become toasty- about 1-4 minutes, depending on your broiler's strength. Watch them very closely, because marshmallows catch easily. You want them nice and brown, so take them out right before you think they're going to burn.
Let this cool for about 10 minutes while you prepare your chocolate.
Melt your chocolate chips, either in the microwave or on the stove, until it's very smooth and pourable. I like to just microwave them in a microwave safe bowl for 30 second intervals, stirring between each one.
Once the marshmallows have cooled, pour the chocolate all over the top of them, spreading it evenly, and making sure it goes down the edges. You essentially want to cover the entire thing in chocolate. Place this pan in the freezer until you need it next.

Assemble your ice cream maker and pour the vanilla custard into to it to churn. Mine generally takes about 25 minutes for the custard to thicken. You're going to add your bark before the ice cream gets hard, you want it to be about the thickness of soft-serve.
While the ice cream is churning, remove your bark from the freezer. Use a large chopping knife to break it up into small bite-size pieces.
When the custard has become like soft-serve, add the bark to the ice cream machine and let it all mix together. You may need to help some of the pieces get down into the bowl by pushing them down with a spatula.
Scoop the ice cream into freezer safe containers and let it fully harden until you're ready to serve it. Enjoy!