JUNE 7TH: CHOCOLATE ICE CREAM

S’mores Ice Cream Cake

4 oz. bittersweet chocolate, chopped fine

½ c. heavy cream

¼ c. light corn syrup

8 whole graham crackers, crushed into crumbs (1 c.) plus 8 quartered along dotting seams

4 Tbsp. unsalted butter, melted

1 Tbsp. sugar

1 c. marshmallow cream

1 ½ quarts chocolate ice cream, softened

22-26 large marshmallows, halved crosswise

Fudge Layer: combine chocolate, cream and corn syrup in medium bowl and microwave until melted and smooth, about 1 minute, stirring halfway through. Cool to room temperature, about 30 minutes. For Crust: adjust oven rack to middle position and heat oven 325°. Spray 9” spring form pan with vegetable oil spray and line sides with 2 ½” wide strip of parchment paper. Combine graham cracker crumbs, butter and sugar in bowl until mixture resembles wet sand. Using bottom of measuring cup, press crumbs into even layer on prepared pan bottom. Bake until fragrant and beginning to brown, about 12 minutes. Cool completely. To Assemble: pour cooled chocolate mixture over crust and smooth into even layer; freeze until firm, about 30 minutes. Spread marshmallow crème over fudge in even layer; freeze until firm, about 15 minutes. Spread ice cream evenly over marshmallow layer. Cover with plastic wrap; freeze until very firm; at least 4 hours. Adjust oven rack 6” from broiler. Place cake on baking sheet; discard plastic; and arrange marshmallow halves, cut side down, in snug layer over top. Broil until marshmallows are lightly browned, 30-60 seconds, rotating cake halfway through. (Refreeze cake, if necessary) Working quickly, remove pan ring and parchment and place graham cracker quarters vertically along sides of cake.

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