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S’mores Fried Ice Cream
 with Chipotle Chocolate Sauce

May 28, 2012 by Bake Up, Little Suzy

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

5.0 from 2 reviews

S’mores Fried Ice Cream with Chipotle Chocolate Sauce
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Servings: 4
 
Break through the crispy graham cracker coating, and toasted marshmallow ice cream oozes out. Drag it through the smoky chocolate sauce, and you’ve constructed a perfect homage to s’mores in a single hot-and-cold, campfire-smoky, crunchy-creamy bite.
Ingredients
Toasted Marshmallow Ice Cream
  • 1 cup whole milk
  • A pinch of salt
  • ½ cup sugar
  • 2 cups heavy cream
  • 4 large egg yolks
  • ¼ cup toasted marshmallow syrup
  • 1 teaspoon vanilla extract
Fried Ice Cream
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 cups graham cracker crumbs
  • Vegetable oil, for frying
Chipotle Chocolate Sauce
  • ¾ cup half-and-half
  • 1 tablespoon butter
  • ½ teaspoon ground chipotle pepper
  • ½ pound semi-sweet chocolate, chopped
  • ¼ teaspoon vanilla extract
Instructions
Toasted Marshmallow Ice Cream
  1. Heat the milk, salt, and sugar in a saucepan over medium-low until it just comes to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Turn the custard in your ice cream maker according to the manufacturer’s instructions, then freeze until firm, about 8 hours.
Fried Ice Cream
  1. 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.
  2. 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.
  3. 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.
Chipotle Chocolate Sauce
  1. 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.
  2. Remove from the heat and let cool.
  3. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
Linked to: I Should Be Mopping the Floor, Mrs. Happy Homemaker, Make-Ahead Meals for Busy Moms, A Southern Fairytale, Flour Me with Love, Things that make you say Mmm, Sweetology, Chef in Training, Nap Time Creations, 2 Maids a Milking, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Made Famous By, This Chick Cooks, Creations by Kara, Junk in Their Trunk, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Hear the Bells, , Food Trip Friday, It’s a Keeper, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, The Sweet Details, Be Different, Act Normal, My Favorite Finds, Something Swanky

10 Comments »

  1. Dorothy @ Crazy for Crust says:

    You made me laugh! Love these ice cream balls.

  2. Yum! We used to frequent a restaurant that sold fried ice cream and it was awesome. I’m going to try these! Thanks for sharing at Must Try Monday.

  3. Candace says:

    What an intriguing recipe! It looks absolutely amazing.

  4. “and the thunder was thundering” = best thing I’ve read all day, and I’m an editor! You always come up with the most amazing and creative recipes! Pinned – I’ve got to give this a go.

  5. holy yum! and I thought I was finished with s’more recipes:)

  6. I saw these over at Mrs Fox’s Sweets and had to check them out. Your story was hilarious. THanks for the laugh.
    I’d be trilled if you shared this at Whatcha Whipped Up Wednesday
    Hope to see you there & hope to read more funny stories soon!

  7. Ash says:

    Yummy this looks great.

    Check out my food blog
    http://www.thedailysmash101.blogspot.com

  8. I had a good laugh with your story :)
    That ice cream balls are awesome. Would love to make a try for this. Hope I’d do great like you did.
    Great post!

    Happ FTF!

  9. Diane Balch says:

    I always wondered how you fry ice cream… it is such an amazing dessert. I would love if you would share this recipe on foodie friday today.

  10. Miz Helen says:

    I can’t wait to make this extra special dessert. We will just love the southwest flair and flavors. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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