Since I had graham flour on hand I decided to make the graham crackers from scratch. Boy was I right in doing this. Homemade graham crackers are incredible! The recipe is quite easy too. So if you feel up to it, I suggest making the graham crackers from scratch for this recipe. You will have tons left over too so you can make some classic s’mores or just snack on them. The best part of making graham crackers from scratch is you can choose the size! I made some large ones for s’mores and some small ones for snacking.
About Homemade Ice Cream: this is a recipe where you need a specific, single-function tool. I don’t like sharing recipes that require such things–as they become exclusive–but it’s Ice Cream. If you love ice cream then you should have an ice cream maker- Also, to ensure the ice cream is the right texture–creamy with no ice crystals–, the batter needs to be very, very cold and your ice cream maker bowl also very very cold. I suggest keeping the batter in your fridge at it’s coldest setting and putting the batter in the bottom of the fridge. Leave the batter overnight for at least 8 hours after mixing. As for your ice cream maker bowl, that should be put in your freezer at least 24 hours before you plan on making ice cream. Because I make ice cream often, I store my ice cream maker in the freezer and keep my freezer at -8F, it’s coldest temperature.
This ice cream is incredible. The chocolate is delicious and rich. The marshmallow adds a scrumptious sweetness and the bits of graham crackers and milk chocolate mixed in add a bite that make this ice cream unmistakably s’more ice cream.
photo: chasingdelicious.com
S’more Ice Cream
Ingredients:
- 1 quart half and half (or 2 cups heavy cream and 2 cups whole milk)
- 4 ounces (1 cup) unsweetened good cocoa powder
- 1 vanilla bean (or a teaspoon of vanilla extract)
- 2 ounces 70% (bittersweet) chocolate, chopped finely
- 4 ounces 60& (also bittersweet-er) chocolate, chopped finely
- 8 egg yolks
- 6 ounces (1 cup) sugar
- 1 cup graham crackers, chopped
- 4 ounces milk chocolate, chopped
- 1 cup small marshmallows
Instructions:
1. Put the cocoa in a heavy bottom pot (at least 3 quarts). Slowly pour in enough of the half and half to make a paste. It will be clumpy and a bit difficult to mix all together at first but be patient, it will get there. Pour in the rest of the half and half in slowly and mix well. I use a whisk but a wooden spoon will work too.
2. Slice the vanilla bean open lengthwise and scoop out the little seeds into the chocolate mixture. Add the bean as well. Heat over medium heat until the mixture is scalding (steaming heavily but not yet boiling or simmering).
3. Take the pot off the heat and stir in the chopped 60% and 70% chocolate. Stir well until the chocolate is completely melted. I would stir a bit longer than you think you need to as the ice cream can be gritty if the chocolate is not melted completely. Set aside.
4. Whip the egg yolks and the sugar until they are light and fluffy.
5. While whipping fast (or on high speed) temper the egg mixture by slowly pouring in the chocolate mixture.
6. Return the mixture to the pot and put over low-medium heat stirring constantly until the mixture is thick enough to coat a spoon. Be careful with this step and do not heat longer than 5 to 8 minutes as it could scramble the eggs. Also, do not go any higher than medium heat.
7. Pour the batter into a bowl and let cool. Once cool place in the refrigerator covered and chill overnight.
This graham cracker recipe is modified from Alton Brown’s graham cracker recipe. This dough is made using a food processor. If you do not have a food processor you can use your hands by first pinching the butter in the flour mixture, then when you add the liquid and honey using a kneading motion. Beware since this mixture has honey it will be a messy process.
photo: chasingdelicious.com
Homemade Graham Crackers
Ingredients:
- 8 ounces (1 1/2 cups) graham flour
- 2 ounces (1/2 cup) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces (1/2 cup) brown sugar
- 3 ounces (3/4 stick) unsalted butter, cold
- 3 ounces (1/4 cup) honey
- 1/8 cup milk
- 1 teaspoon vanilla extract
Instructions:
1. Place the flours, baking powder and soda, salt and sugar in a food processor. Pulse until combined.
2. Add the cold butter and pulse until the mixture resembles corn meal.
3. Add the honey, milk and vanilla and pulse until the mixture begins to come together and form a dough.
4. Dump the mixture out onto parchment paper and knead a few moments if needed. Flatten to a 1" thick disk and refrigerator for 30 minutes.
5. Preheat the oven to 350F.
6. Remove the dough from the refrigerator and roll out on a lightly floured surface. Roll the dough out to 1/8th to 1/4 inch thick.
7. Using a cookie cutter (i used a ridged cookie cutter) or using a pizza cutter cut out square cookies. Using a toothpick or skewer, pokes holes in the top in any pattern you wish. I made some large cookies at 2 inchesand some small at 1 inch.
8. Place the cookies on a baking sheet lined with baking paper.
9. Bake in a preheated oven for 15 minutes for small 1 inch cookies and 20-25 minutes for 2 inch cookies, or until the sides begin to brown.
Source: http://chasingdelicious.com/smore-ice-cream-and-homemade-graham-crackers/
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