S’Mores Ice Cream Pie

This S’mores Ice Cream Pie is the perfect dessert to celebrate summer time!

Crust:

12 graham crackers

2 Tbsp. sugar

1/4 tsp. ground cinnamon

7 Tbsp. unsalted butter, melted

Filling:

3/4 cup sugar

1/2 cup heavy cream, at room temperature

1/4 tsp. salt

1 quart chocolate ice cream

Meringue:

4 large egg whites

1 cup sugar

1/8 tsp. kosher salt

Heat oven to 375 degrees. In a food processor, pulse graham crackers and sugar to form fine crumbs. Add the butter and pulse to combine.

Press the crumb mixture into the bottom and up the sides of a standard 9 inch pie plate. Bake until golden brown, 12-15 minutes. Transfer to a wire rack to cool, about 30 minutes.

After the crust has cooled, make the caramel. Place 2 tablespoons sugar in a medium heavy-bottomed saucepan over medium high heat. When the sugar starts to melt around the edges and turns amber, about 2 minutes, stir gently and add another 2 tablespoons of sugar to the pan. Continue to add remaining sugar, 2 tablespoons at a time, stirring occasionally, allowing most of the sugar to melt adding more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.

Once the caramel is a dark amber, remove from heat and gradually add the cream, the mixture will steam and bubble. When the bubbling subsides, gently stir to completely incorporate the cream into the caramel. If there are lumps, return the pan to a low heat and stir until melted.

Add salt and let the mixture cool slightly, it should still be warm. Spoon the caramel on top of the prepared pie crust and freeze.

To prepare the filling: Allow the ice cream to soften in the refrigerator 20-30 minutes, and place in a bowl of a stand mixer with paddle attachment in the freezer. Transfer the slightly softened ice cream to the chilled bowl and beat on low speed just until the ice cream becomes spreadable. Spread evenly over the caramel layer and return to the freezer.

When ready to serve, make the meringue. Place 2 inches of water in a medium saucepan and bring to a simmer. In the bowl of a stand mixer fitted with the whisk attachment, whisk together egg whites, sugar and salt until just combined. Place the bowl over but not toughing the simmering water and whisk until just warm to the touch and sugar is completely dissolved, about 3 minutes.

Transfer the bowl to the mixer fitted with the whisk attachment. Whisk on medium speed until stiff glossy peaks form and hold their shape, 4-5 minutes.

Spoon the meringue over the ice cream and using the back of a spoon, create swirls with the meringue. Toast the meringue with a torch or under the broiler for a few seconds until surface is lightly golden brown. Serve immediately.

Makes 12 servings

 

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