S'mores Sundae Recipe
Toasted Marshmallow Ice Cream, Graham Crumble, Dark Chocolate Ganache
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Ingredients
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Ice Cream
Graham Crumble
Dark Chocolate Ganache
Method
Ice Cream Preparation
- 1
Make the Ice Cream Base
In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until warm. In a separate bowl, whisk the egg yolks. Slowly pour the warm mixture into the yolks while whisking constantly to temper them. Return the mixture to the saucepan and cook until thickened. Remove from heat, add vanilla extract, and allow to cool. Fold in toasted marshmallows.
- 2
Chill and Churn
Chill the mixture in the refrigerator for at least 2 hours. Then churn in an ice cream maker according to manufacturer instructions until thick and creamy. Freeze for at least 4 hours.
Graham Crumble Preparation
- 3
Prepare the Crumble
Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, brown sugar, melted butter, and a pinch of salt. Mix until crumbly. Spread on a baking sheet and bake for about 10 minutes, stirring halfway, until golden brown. Cool completely.
Dark Chocolate Ganache Preparation
- 4
Make the Ganache
Chop the dark chocolate and place in a heatproof bowl. Heat the heavy cream until just boiling, then pour over the chocolate. Let sit for a few minutes, then stir until smooth.
Assembly
- 5
Assemble the Sundae
In a serving dish, scoop the toasted marshmallow ice cream, drizzle with dark chocolate ganache, and sprinkle with graham crumble. Top with additional toasted marshmallows if desired.
