S'more Ice Cream

Summer is for enjoying to the fullest, in every way, and if it's with ice cream, even better. During this time of year you crave fresh and light preparations. Those that help us fight the heat, but also bring a smile. For example this S'more Ice Cream which I assure you you're going to love.

Let me set the scene. A creamy chocolate ice cream served in a wafer cone, coated in chocolate and crushed cookies, topped with meringue toasted. What do you say? I know, it's wonderful. And you'll see that it's very easy to prepare too.

Surely the word S'more sounds familiar to you. And you relate it to the Girl Scouts or American movies.

Origin of the S'more

It is unknown when and how this sweet originated. For those who don't know what s'mores are, it's a typical dessert from the US and Canada usually enjoyed around a nighttime campfire. They are toasted marshmallows covered with a layer of chocolate placed between two Graham crackers. Sounds good, right?

The first recorded version of this recipe can be found in the publication “Tramping and Trailing with the Girl Scouts” in 1927. The recipe is attributed to Loretta Scott Crew, who apparently made it on a campfire for the Scouts.

We will reinterpret this typical campfire summer-scare-story sweet and transform it into a truly spectacular ice cream. One of those that leaves you speechless until you've taken the last bite.

KitchenAid ice cream accessory

Ingredients

For the chocolate ice cream:

• 390gr of whole milk
• 315gr of crème fraîche
• 75gr of mascarpone cheese
• 125gr of egg yolk, 6 large eggs
• 175gr of sugar
• 30gr of inverted sugar (you can see the recipe at: Pumpkin ice cream)
• 150gr of 70% chocolate, melted
• Pinch of salt

• 2 egg whites
• 1/8 teaspoon cream of tartar
• 150gr of sugar
• 36gr of water

• Ice cream cones
• 70% chocolate, melted
• Cookie crumbs

Preparation

Chocolate ice cream

1. In a large pot add the milk together with the crème fraîche, half of the sugar and the inverted sugar. Place over medium heat and leave until it begins to steam without reaching a boil.
2. Meanwhile, in a medium bowl beat the yolks together with the other half of the sugar and the salt. Mix using whisks to homogenize the mixture.
3. Once the cream mixture has reached temperature, remove from the heat.
4. Using a ladle add a small amount to the bowl with the yolks and beat quickly with the whisks. This process is called tempering and serves to transfer heat gently and gradually to the yolks and prevent them from coagulating.
5. Gradually add the rest of the cream mixture, always whisking at the same time, until fully incorporated into the yolks.
6. Pour back into the pot, place over medium heat and, without stopping stirring with the whisks, cook until it reaches 80º-85ºC. You will notice the mixture thickens slightly and when inserting a wooden spoon you will see the mixture creates a coating on the spoon called nappe.
7. Remove the mixture from the heat.
8. Stir in the mascarpone, mix until fully integrated. Add the melted chocolate and mix once more until homogeneous.
9. Pour the mixture into a container/tupper and let cool completely.
10. Once cooled, cover with plastic wrap or close with its lid and place in the refrigerator overnight.

Churn the ice cream

1. Pour the mixture into the KitchenAid ice cream maker and let it work for 15-20 minutes, the ice cream base should gain body.
2. Once ready, transfer the ice cream to an airtight container and place in the freezer for at least 6 hours or until the next day.

Prepare the ice cream cones

1. Melt some 70% chocolate. You can do it in a bain-marie or in small batches in the microwave.
2. Dip the top of the cone to coat it with chocolate. Drain the excess.
3. Sprinkle with crushed cookies and let harden for a few minutes.
4. You can speed up the process by refrigerating them.

Prepare the meringue

1. In a saucepan pour the water together with the sugar to prepare the syrup. Place over medium heat.
2. Leave on the heat until a syrup begins to form and the temperature reaches 118ºC. It would be useful to use a digital thermometer to guide you.
3. While doing this step, start whipping the egg whites to which you have added the cream of tartar.
4. Whip until the whites are almost at stiff peak, with a firm texture.
5. Remove the syrup from the heat and pour over the meringue in a thin, continuous stream while continuing to beat.
6. You will obtain a very firm and glossy meringue.
7. Set aside.

Serve the ice cream

1. Before serving the ice cream, let it rest at room temperature for 5 minutes.
2. Spoon one or two scoops of ice cream into the cones using an ice cream scoop.
3. Decorate with the meringue on the surface and torch with a blowtorch. Work quickly to prevent the ice cream from melting.
4. Serve accompanied by chocolate sauce.

Kitchen Craft kitchen blowtorch

Notes

1. If you don't want to prepare inverted sugar, you can replace it with honey which is also a type of inverted sugar. But you should keep in mind that this ingredient will add flavor.
2. If you want to know the reason why we should use inverted sugar in our ice creams, feel free to take a look at this post (Pumpkin ice cream).
3. If you don't have a digital thermometer, you can cook the syrup until you achieve the so-called soft-ball stage. How will you know when the syrup is at this point? With fingers wet in cold water, take a small amount of syrup between two fingers and, when separating them, a thin thread should form. This is the exact point for our syrup.
4. The cream of tartar in the meringue can be omitted. This helps the meringue be firmer and whip better.
5. Crème fraîche can be substituted with heavy cream for whipping. Remember it's important that it has a high fat content.
6. The ice creams can be served in cones, bowls or even between cookies.

If there's any ice cream you must make in the coming days it's this S'more Ice Cream. The flavor and texture are creamy, smooth and addictive. But if you add everything that accompanies it, I'm truly at a loss for words to describe it… We hope you try it very soon and tell us what you think.
Enjoy!