So…technically this recipe wasn’t made on the grill. But it did require lighting things on fire.
See. I told you guys. I have an obsession. Grills, fire pits, open flames, whatever. Can’t stop, won’t stop. It’s getting very toasty around these parts.
But don’t worry. We have ice cream to help cool things down.
Since Memorial Day is this weekend, I wanted to make something special to mark what most people consider to be the official/unofficial start to summer. And I can’t think of anything more summery than s’mores and ice cream. So I combined the two together to make one deliciously decadent frozen dessert.
Well…sort of. Strictly speaking, there are no graham crackers in my Chocolate-Hazelnut and Toasted Marshmallow Gelato. But we’ve got waffle cones, which I’m going to go ahead and call a close second to graham crackers. So I think that’s good enough. I doubt anyone will complain about the lack of graham crackers. And if they do, no ice cream for them!
I was pleasantly surprised at how the smoky flavors from the toasted marshmallows really carried through the whole ice cream. Every bite will remind you of sitting around a campfire!
I hope you all have a wonderful and delicious Holiday weekend!
Recipe inspired by Williams-Sonoma Ice Cream
Chocolate-Hazelnut and Toasted Marshmallow Gelato
- 4 egg yolks
- ½ cup heavy whipping cream
- ¾ cups sugar
- ¼ tsp. salt
- 1/3 cup chocolate-hazelnut spread
- 3 cups whole milk
- 4 ounces dark or semi-sweet chocolate, roughly chopped
- About 16 marshmallows
- Waffle or regular ice cream cones for serving, if desired
- Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for a minimum of 6 hours.
- Make the ice cream base. In a medium bowl, whisk together the egg yolks, cream, sugar and salt. Set aside. In a large heavy-bottom saucepan, combine the chocolate-hazelnut spread and the milk over medium-high heat, stirring frequently, until the chocolate-hazelnut spread is dissolved and small bubbles have formed around the edge of the pan, about 5 minutes. Don’t bring the mixture to a full boil. Remove the saucepan from the heat. Temper the egg mixture by whisking in about ½ cup of the hot milk mixture. Then whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 5-6 minutes. Remove the saucepan from the heat. Add in the chopped chocolate and stir until the chocolate is fully melted. Strain the ice cream base through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pushing the plastic wrap directly down onto the surface of the ice cream base so a skin doesn’t form, and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
- Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. While the ice cream is churning, toast your marshmallow. I threaded the marshmallows on skewers and used the flame on my gas stove. You can also place the marshmallows under the broiler in your oven for 30-60 seconds. When the ice cream is almost finished churning, start adding in the toasted marshmallows a couple at a time, pushing them down into the ice cream base to make sure they get mixed in.
- Transfer the ice cream to a freezer safe container. Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours. The ice cream can be stored in your freezer for several days.