S’Mores Ice Cream Cake with Cappuccino – Chocolate Chip Ice Cream

Serves 10

Cappuccino – Chocolate Chip Ice Cream*

8 large egg yolks
3/4 cup sugar
1/8 teaspoon kosher salt
1/2 cup coffee beans
2 cups whole milk
2 1/2 cups heavy (whipping) cream
6 ounces bittersweet chocolate, chopped medium fine
*Or buy ice cream if you prefer

To make the ice cream:
In a bowl, whisk together the egg yolks, 1/4 cup of the sugar, and the salt. Coarsely crush the coffee beans with a rolling pin or the bottom of a saucepan. Combine the milk, cream, the remaining 1/2 cup of the sugar, and the coffee beans in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Slowly pour the liquid into the egg mixture, whisking as you pour.

Return the cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula. Cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight.

Place the chopped chocolate in a bowl and put it in the freezer. Strain the ice cream base through a sieve, discarding the coffee beans. Churn in an ice cream machine according to the manufacturer’s instructions. Place the ice cream in the bowl with the chocolate and fold together.

While the ice cream base is freezing: make the crust: Mix together the graham crackers and melted butter. Firmly press the graham crackers in the bottom of a 9 1/2-inch springform pan. Place the pan in the freezer. Spread the ice cream in the prepared pan over the crust. Freeze until firm, about 1 hour, depending on your freezer.

In a medium bowl, with a fork, mix together the marshmallow cream and water. Stir in half of the marshmallows. Spread the marshmallow mixture over the ice cream. Sprinkle the remaining marshmallows on top. Freeze until the ice cream is hard, at least 6 hours or up to overnight, depending on your freezer.

Crust

1 1/4 cups ground graham crackers
4 ounces (8 tablespoons) unsalted butter, melted
 

1 cup marshmallow cream (Fluff or Jet Puff)
2 tablespoons water
One 10 1/2-ounce package mini marshmallows

While the ice cream base is freezing: make the crust: Mix together the graham crackers and melted butter. Firmly press the graham crackers in the bottom of a 9 1/2-inch spring form pan. Place the pan in the freezer. Spread the ice cream in the prepared pan over the crust. Freeze until firm, about 1 hour, depending on your freezer.

Topping

1 cup marshmallow cream (Fluff or Jet Puff)
2 tablespoons water
One 10 1/2-ounce package mini marshmallows

In a medium bowl, with a fork, mix together the marshmallow cream and water. Stir in half of the marshmallows. Spread the marshmallow mixture over the ice cream. Sprinkle the remaining marshmallows on top. Freeze until the ice cream is hard, at least 6 hours or up to overnight, depending on your freezer.

To toast the marshmallows: If you have a handheld blowtorch, run a knife around the inside edge of the springform pan.

Release the latch and remove the ring. Leave the bottom of the pan under the cake. Torch the marshmallows until golden brown.

If you are using the broiler, adjust the rack so the ice cream cake will be 2 to 3 inches from the heating element. Preheat the broiler. Leave the cake in the pan, put it on a baking pan, and place it under the heating element. Broil until golden brown, about 2 minutes. Run a knife around the inside edge of the pan and remove the pan.

Place the cake on a large plate or platter. Slice with a hot, dry knife and serve with a good amount of the chocolate sauce.

In Advance:
The cake can be made and frozen up to 2 days in advance. Once frozen, wrap it in plastic wrap or aluminum foil. Brown the marshmallows just before serving.