Graham cracker infused ice cream with mini-marshmallows and milk chocolate bits. The ice cream base recipe is loosely based on Christina Tosi’s Milk Bar recipe for graham ice cream. I love an ice cream recipe that doesn’t involve tempering eggs! The gelatin gives the ice cream smoothness and keeps it from crystalizing. Vegetarians could substitute agar powder (but follow package directions for dissolving). Makes 1 pint.
1 C. graham cracker crumbs
3/4 C. powdered milk, divided
1/2 C. sugar, divided
1/2 t. salt
1 C. milk
2 t. powdered gelatin (or agar)
3/4 C. heavy cream
2 T. light corn syrup
1/2 t. vanilla
1 C. mini-marshmallows
1/3-1/2 C. chopped milk chocolate, or mini milk chocolate chips
In a bowl, combine the graham cracker crumbs, 1/4 C. of the powdered milk, 2 T. of the sugar, and a pinch of salt. Pour the milk over the crumbs and stir to combine. Let the crumbs steep in the milk for 20 minutes. Strain the steeped milk through a fine mesh strainer, pressing on the solids to release as much of the liquid as you can. Set aside.
Meanwhile, bloom the gelatin: Put two tablespoons of cold water in a small bowl and sprinkle the gelatin powder over it. Let it sit for about three minutes. The gelatin powder will turn into a wiggly jelly. Now dissolve it into a liquid by stirring in 2 teaspoons of hot water.
In a medium bowl, combine the strained graham cracker milk, the heavy cream, the corn syrup, the rest of the sugar, salt, and the rest of the milk powder. Whisk in the dissolved gelatin and the vanilla. You can hand whisk this, or use a hand mixer or immersion blender to make quick work of it. You want the sugar to be completely dissolved. If the mixture is still fairly cold it’s ready to pour into the ice cream maker. If not, let it sit in the fridge for about 30 minutes. Pour it into an ice cream maker and churn for about 30 minutes. Add the marshmallows and chocolate and let the machine churn them in. Transfer to an airtight container and freeze until solid, about three hours.