So, this is spiced ice cream, mixed with chocolate chips, dipped in fluffy marshmallow, and toasted to utter perfection… I’m calling it a “S’more Ice Cream Pop” to keep it simple. I have to thank Dominique Ansel for the inspiration behind this recipe since he has an item on his bakery menu that’s very similar to this one and probably much better, although I kind of like the more rustic look of mine for different occasions. Anyways, hopefully you all enjoyed and if you end up making some of these, PLEASE SHARE the pics in your socials and tag me so I can check them out! ENJOY!
Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl…
…along with 1 tsp of ground cinnamon…
…1 tsp of ground nutmeg…
…1/3 cup of brown sugar…
…and 1/2 tsp of salt.
Mix well.
Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions.
When ready, remove the ice cream from the mixer.
Add in 1/4 cup of chopped dark chocolate.
Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.
Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream.
Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream is has been utilized.
Transfer the tray to the freezer to continue setting up for at least an hour. About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.
While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water…
…1 cup of granulated sugar…
…and 1/4 cup of corn syrup. Bring to a boil, or about 240°F.
In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water.
Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature.
Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin.
Then by slowly pouring in the heated mixture while the electric mixer is on low speed.
Halfway through pouring, turn the mixer to medium speed and then pour in the remainder.
Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume.
With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo.
Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process.
When they are all coated, transfer them to the freezer for an additional 30 minutes to set up. Once set, they’re ready to toast!
Carefully scorch the outside of the pops with a kitchen torch and ENJOY!
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| Left: KitchenAid Mixer | Middle: Mixing Bowl Set | Right: KitchenAid Ice Cream Attachment |
