S'MORES Ice-Cream Recipe

Ingredients: 

• ½ cup cocoa powder, sifted
• ¹∕³ cup granulated sugar
• ¼ cup packed dark or light brown sugar
• pinch sea or kosher salt
• ²∕³ cup whole milk
• 1½ cups heavy cream
• 1 teaspoon pure vanilla extract
• ¾ cup marshmallow cream
• 2   full graham cracker sheets, crushed
• 2   ounces milk chocolate (¹∕³cup chips), melted and reserved at room temperature**

Preparations:

1. In a medium bowl, whisk together the cocoa, sugars and salt.
   Add the milk and, using a hand mixer on low speed or a whisk,
   beat to combine until the cocoa and sugars are dissolved. Stir
   in the heavy cream and vanilla. Cover and refrigerate at least 2
   hours, or overnight.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice
   Cream and Gelato Maker fitted with the ice cream paddle.
   Turn unit on, set Timer and press Start. Let mix until thickened,
   about 40 to 50 minutes. Five minutes before mixing is
   completed, gradually add the marshmallow cream**, one
   spoonful at a time*. Once mixed, add the crushed graham
   crackers and melted chocolate, one at a time, through the mixin opening and let mix in completely. The ice cream will have a
   soft, creamy texture. Serve or store in airtight container in
   freezer.

 Tip:  If marshmallow cream is too stiff, warm slightly in microwave
before adding to freezer bowl.

**Do not allow chocolate to cool or it will be difficult to add to ice cream.
*Oil the spoon prior to scooping out the fluff. This will help it release more
easily when adding to the ice cream.