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When was the last time you looked at the ingredients on the back of an ice cream container, it’s a little scary to say the least. I can’t even pronounce half of the ingredients. Homemade ice cream is a very easy to make and taste is out of this world, not to mention it is comforting knowing exactly what is in it. I like to store the ice cream in 4oz canning jars because it makes the perfect 1/2 cup serving size.
I have owned several different ice cream makers and I think the KitchenAid KICA0WH Ice Cream Maker Attachment that is sold as an accessory for your standard kitchenAid mixer is one of the best. It makes great ice cream with consistent results and the best part you don’t need a whole new appliance.
Homemade S’mores Ice Cream
- 2 Cups Heavy Cream
- 2 Cups Whole Milk
- 2 Cups Sugar
- 2 Egg yokes
- 1/3 Cup coco powder
- 1/3 cup Mini Chocolate Chips
- 1 cup Toasted marshmallow
- Graham Cracker mix (1/2 cup graham crumbs, 2 tablespoon sugar, and 2 tablespoon melted butter)
For Perfect individual serving size store them in the Ball 4-Ounce Quilted Jelly Jars with Lids and Bands, Set of 12
Using a cooling rack carefully hold over a gas stove until the marshmallows are a golden brown let cool and set aside for later. I would recommend holding the cooling rack with a oven mitt.
Combined cocoa, milk, cream, egg yolks, and sugar whisk together into a bowl. Make sure you prepare the ice cream before you take the freezer ice cream bowl out of your freezer, the bowl must be as cold as possible so it can set the ice cream properly.
Add the mixed ingredients to the ice cream freezer bowl. Using the stir setting for 20 minutes.
While you wait for the ice cream to thicken up, prep your ingredients add ins (graham cracker mix, toast marshmallows, and mini chocolate chips.)
To make the graham cracker mix add melter butter and sugar to 1/2 cup of graham cracker crumbs and mix together. It should be kind of clumpy.
After 20 minutes you can add the add ins (chocolate chips, graham cracker mix and marshmallows).
Store in freezer tight container or add to 4oz mason jars (will make about 14 jars)
Place jars into freezer to thicken slightly about 30 minutes and then it will be ready to enjoy. You can keep up to 2 weeks in the freezer.
Christy here – I happen to have the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker and I love it! I think it does a fantastic job too. If you don’t have a KitchenAid this would be a great machine for you.