S’more ice cream

Prepare the Ice Cream Base In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture begins to steam, stirring occasionally.

Temper the Eggs In a separate bowl, whisk together the egg yolks. Slowly pour the heated cream mixture into the egg yolks, whisking constantly.

Cook the Custard Pour the mixture back into the saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

Chill the Custard Remove the custard from the heat and stir in the vanilla extract. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Make the Marshmallow Swirl In a small saucepan, heat the marshmallows, corn syrup, water, and salt over low heat until the marshmallows are melted and the mixture is smooth. Remove from heat and let cool.

Prepare the Graham Cracker Crust In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a freezer-safe container to form a crust.

Churn the Ice Cream Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.

Swirl in the Marshmallow When the ice cream is almost done churning, drizzle in the marshmallow swirl and continue churning until well combined.

Layer the Ice Cream Transfer the churned ice cream to the container with the graham cracker crust, spreading it evenly. Drizzle with chocolate fudge sauce and use a knife to swirl it into the ice cream.

Freeze the Ice Cream Cover the container and freeze for at least 4 hours or until firm.

Serve and Enjoy! Serve the S’more ice cream in bowls or cones. Enjoy!