Welp. I went and did it. Another ice cream cake. *Slightly* less elaborate. But equally delicious.
This was made for a dinner party we hosted this weekend (4th of July weekend), so I felt that it had to be pretty summer-y. So, naturally, I thought of s'mores. Ya know? I rarely ever make s'mores, but the s'mores flavor just seems like a go-to for dinner parties in the summer, where you eat outside.
So, I made graham cracker and marshmallow ice cream. I kept the same middle layer as the other ice cream cake, because it fit with the flavor. I don't really like chocolate ice cream. I LOVE chocolate, but all chocolate ice cream just doesn't seem chocolate-y enough. And, while I could probably make a successful chocolate ice cream, I didn't want to risk it.
And I made the right choice. Wowie-wow-wow. Yum. The only qualm I had with this cake was that you couldn't savor it because it started melting, as ice cream tends to do when eaten outside. (Although, the graham ice cream was just very creamy and melty and never totally hardened up, probably because I soaked the milk in the whole graham crust instead of just half.) So maybe just eat this in the air-conditioned indoors, where I know I will be eating the leftovers.
I know I should probably spend more time outside in the summer, but it just gets so hot and gross and, I mean, what are you supposed to do outside? I play tennis. I run. Other than that, I am holed up in the air conditioning, pretending it's still winter and relishing the rainy days that make it easier to believe.
I have this cheesy and great idea in my head of what summer should be. Like, spending all your time outside in the gorgeous weather, with beach days and bonfires and sleepovers and swimming every single night. I think that idea mainly comes from movies and pictures like these:
So cheesy. But nice in principle.
Back to this cake situation though. The Graham ice cream was spot-on flavor wise (almost too spot on. I don't really like graham crackers plain, so the plain ice cream was too much. But together with the cake was phenom.) . And the marshmallow ice cream wasn't too sweet or overly marshmallow-y. And it definitely tasted like toasted marshmallow, not just plain marshmallow.
It was really very s'mores-y. It made me conjure up picturesque scenes of sitting around a bonfire nomming on s'mores with friends and family, the goo of the marshmallows oozing between our teeth but miraculously not getting on our hands. The air perfectly chilled so that the bonfire felt nice, drying our hair that was still damp from spending the day swimming in the lake. The woods surrounding us. (Not the least bit scary of course, but rather comforting). And the fire casting the perfect glow about the scene, adding up to make the perfect mood as everyone stayed up late singing songs around a bonfire. Oh, and everyone could sing really well too.
This rarely happens. But in the perfect, book-like summers, this does happen. It just seems like a summer-y thing to do. But let's be honest, who really wants to build a fire in summer? It's too hot! So have ice cream instead.
S'Mores Ice Cream Cake
Layer in a spring form pan, lined with parchment or foil, as follows:
Marshmallow ice cream (recipe below)
Chocolate crumb (recipe below)
Chocolate ganache (recipe below)
Graham ice cream (recipe below)
Toasted Marshmallow Ice Cream
7 oz marshmallows
2 cups 1% lowfat milk
1 tsp vanilla extract
5 egg yolks
1/3 cup granulated sugar
pinch of salt
1 cup heavy cream
1. Line a baking sheet with a silicon baking mat or parchment paper. Spread the marshmallows out in an even layer on the prepared sheet. Place in oven on broiler setting and broil until golden brown. (Mine took about three minutes, but keep an eye on them- they go fast!
2. Using the spatula, transfer the marshmallows into a blender. Set aside.
3. Place the egg yolks, evaporated cane juice, and salt in a large mixing bowl. Whisk vigorously until the mixture turns a pale yellow color. Set aside.
4. Place the milk and vanilla bean paste in a medium-sized heavy-bottomed saucepan. Set the burner on your stove to medium heat. Heat the mixture, stirring often, until it is steaming but not quite simmering.
5. Spoon out about 1/4 cup of the hot milk and slowly stream it into the egg yolk mixture, whisking constantly to temper the eggs.
6. When the mixture is well-combined, repeat step 7 with an additional 1/4 cup of the hot milk.
7. Pour the tempered egg mixture into the saucepan with the hot milk and heat, stirring slowly but constantly, until the mixture coats the back of a wooden spoon and has thickened to the consistency of heavy cream.
8. Remove mixture from the heat and whisk for a few minutes to cool it down slightly. Pour mixture over the marshmallows in the blender. Blend for a minute or so, then let the mixture sit with the lid off for a couple of minutes. Replace the lid and run the blender for an additional minute.
9. Add the cold heavy cream and vanilla extract to the blender and blend for 30 seconds.
10. Transfer the contents of the blender to a plastic bag and set in an ice bath, or put it in the fridge until cold.
11. When ready to churn the ice cream, give the mixture a quick blend (it will be very thick after chilling, and some of the marshmallow might have begun to separate from the liquid), pour into your ice cream maker, and follow manufacturer’s instructions.
12. When done, either freeze in a container and cover with parchment or just transfer it directly into the spring form pan.
2/3 cup flour
1 tsp. cornstarch
1/2 cup sugar
2/3 cup cocoa powder (preferably Valrhona)
1 tsp. kosher salt
6 Tbs. butter, melted
- Pre-heat the oven to 300 degrees.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
- Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.
3/4 cup semisweet or dark chocolate chocolate chips or chunks
1/4 cup heavy cream
Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.
Graham Ice Cream
1/4 recipe graham crust (recipe below)
1 cup whole milk
1 teaspoon powdered gelatin
3/4 cup heavy cream
2 tablespoons corn syrup
1/3 cup sugar
1/2 cup milk powder
1/4 teaspoon salt
Heat the oven 10 250 degrees F. Spread graham crust out on a parchment-paper lined baking sheet and bake it for 15 minutes to toast it lightly. COol completely.
Transfer the cooled graham crust to a pitcher or bowl and pour in the milk. Stir. Let steep for 20 minutes at room temperature.
Strain the mixture through a fine mesh sieve into a medium bowl. Use the back of a ladle or your hand to wring the milk out of the toasted graham crut that may be at the bottom, but don't force it through the sieve.
Bloom the gelatin by sprinkling the powdered gelatin over 2 tablespoons of cold water and letting it
Warm a little bit of the graham milk and whisk in the gelatin to dissolve. Whisk in the remaining graham milk, the heavyu cream, corn syrup, sugar, milk powder, and salt until everything is fully dissolved and incorporated.
Pour mixture through a fine mesh sieve into your ice cream maker and freeze according to manufacturer's instructions. When done, either freeze in a container and cover with parchment or just transfer it directly into the spring form pan.
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbsp sugar
3/4 tsp kosher salt
4 Tbsp or 1/2 stick butter, melted, or as needed
1/4 cup heavy cream
Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in.
Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
Toasted Marshmallow Ice Cream adapted from Healthy Food For Living
Chocolate Ganache from Joy the Baker
Graham ice cream and CHocoalte crumb from Momofuku Milk Bar