Instructions

Toasted Marshmallow Ice Cream

1. Line a baking sheet with a silicon baking mat or parchment paper. Spread the marshmallows out in an even layer on the prepared sheet. Place in oven on broiler setting and broil until golden brown. (Mine took about three minutes, but keep an eye on them- they go fast!
2. Using the spatula, transfer the marshmallows into a blender. Set aside.
3. Place the egg yolks, evaporated cane juice, and salt in a large mixing bowl. Whisk vigorously until the mixture turns a pale yellow color. Set aside.
4. Place the milk and vanilla bean paste in a medium-sized heavy-bottomed saucepan. Set the burner on your stove to medium heat. Heat the mixture, stirring often, until it is steaming but not quite simmering.
5. Spoon out about 1/4 cup of the hot milk and slowly stream it into the egg yolk mixture, whisking constantly to temper the eggs.
6. When the mixture is well-combined, repeat step 7 with an additional 1/4 cup of the hot milk.
7. Pour the tempered egg mixture into the saucepan with the hot milk and heat, stirring slowly but constantly, until the mixture coats the back of a wooden spoon and has thickened to the consistency of heavy cream.
8. Remove mixture from the heat and whisk for a few minutes to cool it down slightly. Pour mixture over the marshmallows in the blender. Blend for a minute or so, then let the mixture sit with the lid off for a couple of minutes. Replace the lid and run the blender for an additional minute.
9. Add the cold heavy cream and vanilla extract to the blender and blend for 30 seconds.
10. Transfer the contents of the blender to a plastic bag and set in an ice bath, or put it in the fridge until cold.
11. When ready to churn the ice cream, give the mixture a quick blend (it will be very thick after chilling, and some of the marshmallow might have begun to separate from the liquid), pour into your ice cream maker, and follow manufacturer’s instructions.
12. When done, either freeze in a container and cover with parchment or just transfer it directly into the spring form pan.

Graham Cracker Ice Cream

1. Heat the oven 10 250 degrees F. Spread graham crust out on a parchment-paper lined baking sheet and bake it for 15 minutes to toast it lightly. Cool completely.
2. Transfer the cooled graham crust to a pitcher or bowl and pour in the milk. Stir. Let steep for 20 minutes at room temperature.
3. Strain the mixture through a fine mesh sieve into a medium bowl. Use the back of a ladle or your hand to wring the milk out of the toasted graham crut that may be at the bottom, but don’t force it through the sieve.
4. Bloom the gelatin by sprinkling the powdered gelatin over 2 tablespoons of cold water and letting it
5. Warm a little bit of the graham milk and whisk in the gelatin to dissolve. Whisk in the remaining graham milk, the heavy cream, corn syrup, sugar, milk powder, and salt until everything is fully dissolved and incorporated.
6. Pour mixture through a fine mesh sieve into your ice cream maker and freeze according to manufacturer’s instructions. When done, either freeze in a container and cover with parchment or just transfer it directly into the spring form pan.

Chocolate Crumb

1. Pre-heat the oven to 300 degrees.
2. Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Add the butter and mix on low until small clusters begin to form.
3. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking up the pieces as needed. The crumbs should still be slightly moist to the touch, they will harden as they cool.
4. Allow the crumbs to cool completely before using (or eating!) Store in an airtight container for up to 1 week at room temperature, or up to 1 month in the fridge.

Graham Cracker Crust

1. Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients. 
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 grams (1 to 1 1/2 tablespoons) butter and mix it in. 
3. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

Chocolate Ganache

1. Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan.
2. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth.
3. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.

Assemble the Cake

Layer in a spring form pan, lined with parchment or foil, as follows:

• Graham cracker crust
• Toasted marshmallow ice cream
• Chocolate crumb
• Chocolate ganache
• Chocolate crumb
• Graham ice cream 
• More crumb