Serves 1
Directions
- 1Temper egg yolks and sugar with hot milk and vanilla in a bowl, then cook until it reaches a custard consistency to create the crème anglaise base.
- 2Toast marshmallows until smoky and charred, then blend them into the custard base.
- 3Mix in double cream and freeze in a Ninja creami container.
- 4Make the fudge ripple by melting butter, sugar, and cream in a pan; add chopped chocolate, mix until combined, then stir in cocoa powder.
- 5Once the ice cream base is frozen, toast more marshmallows and add them to the container while churning.
- 6Layer the ice cream, fudge ripple, and crushed graham crackers in a pint container.
- 7Let the ice cream set up in the freezer for a few hours before serving.
Ingredients
- egg yolk
- sugar
- milk
- vanilla
- marshmallows
- double cream
- butter
- chocolate
- cocoa powder
- graham crackers
Equipment
panspatulascalewhisksieveblowtorchfood processormixing bowlninja creamiknifecutting boardpint container
Tips
- Let the ice cream set up for a few hours after assembling the layers because the churning process softens it.
- Top with additional fudge, graham crackers, and toasted marshmallows when serving.
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