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This one breaks all the rules of a hot gooey smore made round the campfire.  Forget what you know about smores, cause these will blow your mind!  Toasted marshmallow ice cream, sandwiched between chocolate dipped, home made graham crackers!  I think I just drooled a bit.  You could always use store bought graham crackers if this just seems like too much work, but don’t skip on making the ice cream!  It’s the only way to genuinely infuse that toasty marshmallow flavor!  Store bought brands will be packed with artificial extracts.  So, first things first… make the ice cream!

Toasted Marshmallow Ice cream

7 oz mini marshmallows

2 cups milk

1 vanilla bean

5 egg yolks

1/3 cup sugar

pinch of salt

1 cup heavy cream

1 tsp vanilla extract

Line a baking sheet with parchment paper and evenly spread out the marshmallows.  Toast them in the oven, set on broil.  Keep an eye on them so they don’t burn, unless you are one of those who enjoys the burnt flavor!  Allow them to cool, then scrape them into a blender for later.

Whip the egg yolks and sugar till pale and fluffy.  Split the vanilla bean down the center and scrape out the seeds with the end of your knife.  Add the seeds and bean to the milk in a saucepan and heat to almost boiling.  Remove the vanilla bean pod and slowly pour the hot milk int the egg yolk mixture, while stirring.  Pour the entire mixture back into the saucepan and continue to cook on medium heat, while constantly stirring.  It will thicken up and coat the back of a spoon.  Pour it through a sieve into a bowl to cool slightly.  Pour mixture over the marshmallows in the blender.  Blend till combined.  Let it cool again to room temperature.  Pour in the heavy cream and vanilla extract and blend again.  Chill in the refrigerator till very cold, then freeze in your ice cream maker.  You may want to give it another quick blend before freezing if you see the marshmallows have started to separate.  Store in the freezer, in a container with plastic wrap touching the surface of the ice cream till your ready to assemble the sandwiches.

Graham Crackers

2 1/2 cups plus 2 tablespoons flour

1 cup dark brown sugar

1 tsp baking soda

3/4 tsp salt

7 tbsp butter, frozen

1/3 cup honey

5 tbsp milk

2 tbsp vanilla extract

Combine the flour, brown sugar, baking soda, and salt with a whisk attachment.  Add the butter and mix till its crumbly like sand.  In a separate bowl, whisk the honey, milk and vanilla.  Pour into the flour mixture while whisking and combine.  A sticky dough will come together.  Turn it out onto a lightly floured parchment paper and warp it to chill for at least 2 hours.  Divide the dough in half and put the other half back in the refrigerator to stay cold.  On a lightly floured surface roll the dough into thin square shape. The dough will be sticky, so flour as necessary.  Cut your desired cracker shape.  I did squares.  Place the crackers on parchment paper and sprinkle with cinnamon and sugar, if desired.  Chill in the refrigerator again for about 30 minutes before baking.  Repeat the process for the second half of the dough.  Bake the chilled crackers at 350 degrees for about 15 minutes, or till slightly browned.  Cool on a wire rack.

Melt chocolate chips and dip one side of the graham crackers into the chocolate.  Chill in the refrigerator till the chocolate hardens onto the crackers, then assemble the sandwiches with a small scoop of the toasted marshmallow ice cream in the middle.  Wrap each sandwich in plastic wrap and freeze till your ready to enjoy!

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