I’m a sucker for homemade ice cream. I make it all of the time. I probably shouldn’t, but I just can’t resist the comforting whirring of my ice cream machine on a hot summer afternoon. It reminds me of my childhood – back when we needed to add salt to the ice cream maker and take turns churning it by hand!
I also love that my children have a solid appreciation for homemade versus store bought ice cream. They’ve come to know that I can pretty much replicate anything they’ve eaten in the store, and mine is always creamier (and healthier) than what we’ve purchased in the past.
Part of the fun in making homemade ice cream is taking family requests. I never know what they’re going to ask for, and I never know which flavor will become a family favorite. For instance, my father-in-law is a huge fan of my Bing Cherry Ice Cream (I should probably make him some — its been awhile!!) whereas my sister adores my Rocky Road Ice Cream. I like plain and simple – but I’m married to a chocoholic who thinks everything needs chocolate chips in it, so I rarely get simple. However, the next time I whip up a batch of my Organic Chocolate Chunk Coffee Ice Cream, it’s going to be without chips! (It’s sooo incredible on its own – it doesn’t need any chocolate!)
My kids are pretty obsessed with Smores right now. They ask for them every weekend. There’s something about the summertime that lends itself to a smoky fire and ooey-gooey marshmallows. So when they asked me to make this homemade Smores Ice Cream Recipe, I wasn’t at all surprised.
This homemade Smores Ice Cream Recipe is better than any store bought version you’ll find. I always suggest playing with the quantities of the “extra ingredients” – you know your taste buds better than I do. We used a cup each of chocolate, graham crackers and marshmallows, which the kids thought was perfect, but i could have done with less. Again, it’s up to you – and your kids!
I’d also like to say that my beloved Cuisinart ice cream machine broke right after I finished this batch of ice cream. I am so sad, but I have to say that this was one incredible product. I received it as a bridal shower gift back in 2003 and I cannot believe that it lasted 11 years! Yes, you read that right – after 11 years of solid use, my poor machine finally kicked the bucket. The funny thing is – I broke it by dropping it when we were renovating our kitchen! If I wasn’t so clumsy – it probably would have lasted a few more years. So if you’re looking for a great gift idea – I highly recommend this Cuisinart ice cream machine!
SMORES ICE CREAM RECIPE
Makes approximately 1 quart.
- 2/3 cup sugar
- 2 large eggs
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 2/3 cups milk
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 1 cup chopped milk chocolate bars (We used a coupon for HERSHEY’s.)
- 1 cup mini-marshmallows (We used a coupon for JET-PUFFED.)
- 1 cup chocolate graham crackers (We used a coupon for HONEY MAID.)
Step 1: In a mixer (I heart my KitchenAid Artisan Stand Mixer), beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside.
Step 2: Bring the milk to a boil in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the custard through a strainer into a large, clean bowl.
Step 3: Allow the custard to cool slightly, then stir in the cream and vanilla.
Step 4: Cover and refrigerate until cold or overnight. (My kids have never let me chill anything overnight, so I speed up the cooling process with an ice bath. Just make sure your mixture is completely chilled before adding to the ice cream machine.)
Step 5: Stir the chilled custard, and then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions.
Step 6: When the ice cream is semi-frozen, add the chocolate, marshmallows, and graham crackers to the machine and let the ice cream machine mix them in thoroughly.
Step 7: When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
*This Smores Ice Cream Recipe is adapted from The Ultimate Ice Cream Book by Bruce Weinstein.
Enjoy the rest of summer…while it lasts,
P.S. This recipe originally appeared on a previous post of ours; you can see it here.