It was a dark and stormy summer night. The rain beat against the windows and a vulgar blaze of lightening tore open the night sky. Full of green chile enchiladas and cocktails, Mom, Handsome Greg, Professor Meowington, and I gathered in a circle on the living room floor, passing the flashlight and sharing ghost stories (like that one about the young couple whose car breaks down during a storm when there’s a serial killer on the loose.)
Another chorus of baritone thunder sang through the quiet, and I returned to the kitchen for my 2nd (OK, 4th) vodka lemonade. A blood-curdling scream escaped my throat as my eyes fixed on a most horrifying sight: my toasted marshmallow ice cream balls, carefully coated in two layers of graham cracker crumbs had been left on top of the refrigerator to melt in the summer heat. Nnnnooooooooooo!
The flaccid, lifeless ice cream balls squished under my finger. I threw them back in the freezer, and wondered, who could’ve done such a thing? Who’d been in my kitchen? Oh, my god! The ice cream killer was inside the house.
As it turns out, Handsome Greg left our dessert on top of the fridge when he got out the ice for the last round of drinks. Actually, he was a dead giveaway; Handsome Greg is the only one of us tall enough to reach something above the refrigerator. And the ice cream balls were saved in the nick of time. They hardened up in the freezer as the oil was heating and the chocolate was softening and the thunder was thundering.
Handsome Greg was forgiven, and we all enjoyed a ridiculous and delicious dessert.
In light of my happy ending, I suggest you host a slumber party, tell ghost stores, and fry up some ice cream of your own. You’ll break through the crispy graham cracker coating and toasted marshmallow ice cream will ooze out. Then drag it through the smoky chocolate sauce, and you will have constructed a perfect homage to s’mores in a single, hot-and-cold, campfire-smoky, crunchy-creamy bite.
And all without anyone getting killed and left hanging from a tree branch making thumping noises on the roof of your ‘87 Acura.
Continue reading for the S’mores Fried Ice Cream with Chipotle Chocolate Sauce recipe
|S’mores Fried Ice Cream with Chipotle Chocolate Sauce|
- Toasted Marshmallow Ice Cream
- 1 cup whole milk
- A pinch of salt
- 1/2 cup sugar
- 2 cups heavy cream
- 4 large egg yolks
- 1/4 cup toasted marshmallow syrup
- 1 teaspoon vanilla extract
- Fried Ice Cream
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- Vegetable oil, for frying
- Chipotle Chocolate Sauce
- 3/4 cup half-and-half
- 1 tablespoon butter
- 1/2 teaspoon ground chipotle pepper
- 1/2 pound semi-sweet chocolate, chopped
- 1/4 teaspoon vanilla extract
- Heat the milk, salt, and sugar in a saucepan over medium-low until it just comes to a boil.
- Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour in the cream.
- In yet another bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the toasted marshmallow syrup and vanilla extract, then refrigerate to chill thoroughly.
- Turn the custard in your ice cream maker according to the manufacturer’s instructions, then freeze until firm, about 8 hours.
- Line a baking sheet with plastic wrap. Scoop 8 balls of ice cream and place on the prepared baking sheet. Cover the ice cream balls with plastic wrap and freeze until firm, about 2 hours.
- Whisk together the 2 whole eggs and vanilla in a small bowl. Place the graham cracker crumbs in a medium bowl. Remove the ice cream balls from the freezer and dip, one at a time in the egg mixture and then in the graham cracker crumbs. Dip the ice cream balls a second time in the egg mixture and then again in the graham cracker crumbs, pressing to coat well. Place the ice cream balls on the baking sheet and return to the freezer. Freeze overnight, or until very firm.
- Pour the vegetable oil into a medium stockpot to a depth of about 3 inches and preheat the oil to 375 degrees F. Remove the ice cream balls from the freezer 2 at a time and immediately drop into the hot oil and fry for 15 seconds. Remove from the oil with a large slotted spoon, draining well and place on the serving plate. Drizzle with the Chipotle Chocolate Sauce and serve immediately. Repeat with remaining ice cream balls.
- Combine the half-and-half, butter, and ground chipotle in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
- Remove from the heat and let cool.
- The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.