Ultimate S'mores Ice Cream

Ingredients

For the ice cream base:

2 cups heavy cream
3/4 cup whole milk
3/4 cup sugar
1/8 teaspoon salt

For the ganache:

1 Tablespoon corn syrup
1/4 cup heavy cream
4 ounces chopped semi-sweet or dark chocolate
1/4 teaspoon vanilla

For the graham layer :

3/4 cup graham crumbs about 4 1/2 sheets
2 Tablespoons sugar
3 Tablespoons melted butter salted or unsalted is fine
25 regular sized marshmallows

Instructions

Prepare an ice bath in a bowl large enough to accommodate a medium heat proof bowl.
Make the ice cream base by mixing the heavy cream, milk, sugar and salt in a medium sauce pan. Heat to 170 degrees F on an instant read thermometer. Do not boil.
Remove from heat and pour mixture into a medium heat proof bowl (I used a pyrex bowl.)
Place bowl into the ice bath to help it cool down to room temperature, keeping the water level below the rim of the bowl so it doesn't get into your mixture. Stir occasionally to aid in cooling. Cover and refrigerate overnight.
Make ganache. In a small saucepan, combine the corn syrup and heavy cream. Bring to a simmer and add the chopped chocolate. Remove from heat and stir until smooth. Stir in the vanilla.
Pour ganache into a heat proof bowl and allow to cool to room temperature.
Make your graham cracker crust. Preheat oven to 350 degrees F. (I used my toaster oven.) Line a small baking sheet with foil and spray with cooking spray.
Combine all crust ingredients in a small bowl until well combined.
Pat crumbs onto tray into a flat layer that is between an 1/8" and 1/4" thick. Bake for 8-10 minutes until set. Set aside to cool, then break into various size chunks.
Arrange marshmallows in rows on a parchment lined baking sheet. Broil on high until marshmallows are puffy and a deep brown. Do not walk away while the marshmallows are in the oven. They will broil quickly and you do not want them to burn.
Remove the sheet from the oven and set aside to cool.
When all of your components are room temperature, remove ice cream base from refrigerator and churn according to manufacturer's directions. About 5 minutes before your ice cream is finished churning, while it's still soft, but thick enough so that topping won't sink, chop up or pull apart about 10 of the roasted marshmallows and add them one piece at a time so that they don't clump up and stick together. You may need to intervene a few times to make sure they don't get caught up in the paddle.
Spread ganache in the bottom of a freezer safe container. Top with some graham cracker crust pieces, then a row of roasted marshmallows. Spoon a layer of ice cream spreading lightly to even it out. Repeat layers two more times, ending with a layer of ganache, marshmallows and graham crust.
Cover with a layer of plastic wrap and press down to even out the top. Cover with an air tight lid and freeze until firm, about 4 hours.

Recipe Notes

*The ganache, crust and marshamallows will take some time to cool before you use them. They must be cooled to room temperature before you layer them with the ice cream or they will melt it. So don't even worry about churning your ice cream until your add ins have cooled and are ready to use.

*The ganache will take the longest to cool. You can speed this up by placing the bowl into another larger bowl of ice and water, stirring occasionally and being careful not to let any water get into the ganache. You do have to keep an eye on it though, because if you allow it to become very cold, it will begin to solidify and be more difficult to spread.

*Don't let my marshmallow tray confuse you. I roasted 30 marshmallows not knowing how many I would need, but only used the 25 that are called for in the recipe. The add in quantities don't have to be an exact science, use as much or as little as you like.

*I used a dark chocolate ganache to balance the sweetness of the ice cream and marshmallows. If you're a die hard milk chocolate fan, use milk chocolate instead. Ice cream base slightly adapted from Seaport Salty Swirl Ice Cream

Ganache from Alton Brown