I had the pleasure of hosting my friend Jessica and Danny’s rehearsal dinner – the party was outdoors and indoors, and Jessica and Danny looked fantastic! But besides that, for dessert I made 2 different ice cream flavors – the flavor below and PB & J gelato.
The gelato below is just as it sounds, chocolate ice cream, graham crackers and marshmallows. It’s perfect for all ages. The only special equipment needed is a candy thermometer and an ice cream machine.
Chocolate S’Mores Gelato – 1 quart
2 cups whole milk
1 cup heavy cream
1/4 cup unsweetened cocoa powder
4 ounces milk chocolate, finely chopped
4 egg yolks
1/2 cup sugar
1/4 cup chopped graham crackers
1/2 cup mini marshmallows, chilled (or Jet-Puffed, Marshmallow Creme)
In a saucepan, combine milk and cream over medium-low heat. Stir occasionally so that skin doesn’t form. The temperature will reach 170 degrees F, turn off the heat and whisk in the cocoa powder. Add the chopped chocolate and whisk until the chocolate is completely melted and the mixture is smooth.
Meanwhile, in a heat-proof bowl, whisk egg yolks and sugar until thick and pale yellow. Temper the egg yolks by slowly pouring in the hot milk, while whisking continuously. Return the custard to the saucepan and place over low heat. Using a wooden spoon, stir frequently until the custard is thick enough to coat the back of the spoon. Hint: Run your finger along the back of the spoon through the custard, if the line stays you are done.
Prepare an ice bath, and place a clean bowl over ice bath. Pour the custard through a fine mesh strainer into the bowl. Let sit until it’s completely cool. Cover and refrigerate overnight.
Remove the custard from the refrigerator, stir in chopped graham crackers. Pour the mixture into the machine and set according to instructions. About 5 minutes before it’s complete, add the mini marshmallows or if your using marshmallow creme, use a butter knife to quickly swirl into the ice cream. Transfer to an airtight container and freeze for at least 2 hours before serving.