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Ingredients
- 12 regular-sized marshmallows
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup sugar
- Pinch of salt
- 2 egg yolks
- 1/2 teaspoon vanilla
- 1/2 cup graham crackers, chopped
- 1/2 cup water
- 1/4 cup unsweetened Dutch cocoa powder
- 1/4 cup corn syrup
- 1 ounce semisweet chocolate, chopped
Preparation
Step 1
Toast the marshmallows under a broiler or with a chef torch.
Make an ice bath in a large bowl. Place a smaller freezer-safe bowl inside and add 1/2 cup cream. Set aside.
In a medium saucepan, whisk together the remaining 1/2 cup cream, milk, sugar, and salt. Bring to a boil.
In a small bowl, lightly beat the egg yolks then whisk in some of the hot milk mixture. Pour it all back into the sauce pan and cook until thickened, whisking often. Once thickened, whisk in the toasted marshmallows until melted. Remove from the heat and pour the mixture into the reserved 1/2 cup cream. Whisk in the vanilla. Let cool in the ice bath until room temperature then chill in the refrigerator until cold.
Once cold, freeze according to your ice cream maker. If freezing by hand, place in the freezer and whisk every 30-45 minutes or until the ice cream is almost solid. Stir in the graham cracker pieces. For the fudge sauce
In a medium saucepan, bring the water, cocoa powder, and corn syrup to a boil. Reduce the heat then simmer for 3 minutes, stirring frequently. Remove from the heat and add the chopped chocolate. Stir until completely melted. Cool to room temperature then store in the fridge until ready to assemble the ice cream. To assemble
Place half of the ice cream into the bottom of a container. Pour the fudge sauce on top then add the remaining ice cream. Freeze at least 30 minutes before serving.