S'more ice cream

Summer is for enjoying it to the fullest, in all aspects, and if it's with ice cream, even better. During this time of year, we want to consume fresh and light preparations. They help us beat the heat, but they also make us smile. Like for example this S'more Ice Cream that I assure you you will love.

Let me set the scene for you. A creamy chocolate ice cream served in a waffle cone , covered in chocolate and crushed cookies, decorated with toasted meringue . What do you think? 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 associate it with Girl Scouts or American movies.

Origin of S'more

It is unknown when and how this sweet treat came about. For those of you who don't know what s'mores are, they are a dessert or sweet typical of the USA and Canada that is usually enjoyed around a campfire at night. They consist of toasted marshmallows covered in 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 credited to Loretta Scott Crew, who apparently made it over a campfire for the Girl Scouts.

We will make a version of this typical sweet from summer bonfires and horror stories, to transform it into a truly spectacular ice cream. One of those that won't let you say a word until we've taken the last bite.

KitchenAid Ice Cream Attachment

Ingredients

For the chocolate ice cream:

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

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

• Ice cream cones
• 70% melted chocolate
• 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 smoke without reaching boiling point.
2. Meanwhile, in a medium bowl , beat the egg yolks with the remaining half of the sugar and the salt. Mix with a whisk to homogenize the mixture.
3. Once the cream mixture has reached temperature, remove from heat.
4. Using a ladle, add a small amount to the bowl of egg yolks and whisk quickly. This process is called tempering and serves to gently and gradually transfer heat to the yolks and prevent them from coagulating.
5. We gradually add the rest of the cream mixture, always beating at the same time, until it is completely incorporated into the yolks.
6. Pour it back into the pot, place it over medium heat and, stirring constantly with the whisk, leave it until it reaches 80º-85ºC. You will notice that the mixture thickens slightly and when you introduce a wooden spoon you will see that the mixture forms a layer on the spoon called nappe.
7. We remove the mixture from the heat.
8. Add the mascarpone and mix until fully incorporated. Add the melted chocolate and mix once more until smooth.
9. Pour the mixture into a container/tupperware and let it cool completely.
10. Once it has cooled, cover it with film or put it in its own lid and place it in the refrigerator overnight.

We 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 thicken.
2. Once it is ready, we pour the ice cream into an airtight container and place it in the freezer for a minimum of 6 hours or until the next day.

We prepare the ice cream cones

1. We melt a little 70% chocolate. We can do it in a bain-marie or in small batches in the microwave.
2. We dip the top of the ice cream cone to cover it with chocolate. We drain the excess.
3. Sprinkle with crushed biscuits and let harden for a few minutes.
4. We can speed up the process if we refrigerate them.

We prepare the meringue

1. In a saucepan, pour the water together with the sugar to prepare the syrup. Place over medium heat.
2. We leave it 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 us.
3. While we are doing this step, we begin to beat the egg whites to which we will have added the cream of tartar.
4. We will beat until the egg whites are almost ready to whip, with a firm texture.
5. Remove the syrup from the heat and pour it over the meringue in a thin, continuous stream while continuing to beat.
6. We will obtain a very firm and shiny meringue.
7. We booked.

We serve the ice cream

1. Before serving the ice cream, let it cool for 5 minutes at room temperature.
2. We serve one or two scoops of ice cream in the cones using an ice cream scoop .
3. We decorate the surface with meringue and burn it with the blowtorch. We must work quickly to prevent the ice cream from melting.
4. We serve it with chocolate sauce.

Kitchen Craft Cooking Torch

Grades

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, don't hesitate to take a look at this post ( pumpkin ice cream ).
3. If we do not have a digital thermometer, we can prepare the syrup until it reaches the so-called thread stage. How will we know when the syrup is at this stage? With our fingers wet with cold water, we will take a small amount of syrup with two fingers and, when we separate them, a thin thread should remain. This is the exact stage for our syrup.
4. You can omit the cream of tartar in the meringue. This will help the meringue to be firmer and whip better.
5. Crème fraîche can be substituted with liquid whipping cream. Remember that it is important that it has a high fat content.
6. Ice creams can be presented in cones, bowls or even between cookies.

If there is any ice cream you should make in the next few days, it is this S'more Ice Cream. The flavor and texture is creamy, smooth and addictive. But if we add everything that comes with it, I am simply speechless to describe it... We hope you will try it very soon and tell us what you think.
Enjoy!