S'More Ice Cream
Toss a few Golden Grahams cereal bits together with mini marshmallows and chocolate chips and you've got S'More Ice Cream fun! The how-to is adapted from recipes in the Momofuku Milk Bar cookbook by Christina Tosi.
There is a little prep work involved such as making Graham Cracker Cereal. However, the effort is worth every bite of smooth, S'More goodness.
Ingredients:
Graham Cracker Cereal Milk Ingredients:
- 2 ¾ cups Golden Graham Cereal
- 3 ¾ cups milk
- 2 tablespoons brown sugar
- ¼ teaspoon kosher salt
S’More Ice Cream Ingredients:
- 2 teaspoons powdered gelatin
- Graham Cracker Cereal Milk
- 2 teaspoons ground freeze-dried corn
- 2 tablespoons brown sugar, firmly packed
- ¼ teaspoon kosher salt
- ¼ cup milk powder
- 3 tablespoons corn syrup
- 1 cup mini chocolate chips
- 1 cup mini marshmallows
Directions:
Graham Cracker Cereal Milk Directions:
- In a 300-degree oven bake the cereal bits for 15 minutes. Cool.
- Place the baked cereal into a pitcher and cover with the cold milk.
- Steep for 20 minutes. (Do not refrigerate.)
- Strain the mixture through a sieve into a bowl. No need to force the cereal through.
- Pour the milk back into the pitcher. Whisk in the sugar and salt. Refrigerate for up to one week.
S’More Ice Cream Directions:
- Evenly sprinkle 2 teaspoons of powdered gelatin in 2 tablespoons of cold water. Allow 3 to 5 minutes for the granules to bloom (to absorb the liquid and get bigger.)
- Grind freeze-dried corn (available at Whole Foods) in a blender.
- In a pan over low to medium heat, warm the cereal milk. Stir in the gelatin. Whisk together with the ground freeze-dried corn, brown sugar, salt, milk powder and corn syrup. Pour the mixture through a sieve into a bowl.
- Cool. Mix in the chocolate chips and mini marshmallows.
- Freeze according to the ice cream machine manufacturer’s directions.
