Molly Yeh's S'mores Ice Cream Pie | Girl Meets Farm | Food Network

Molly's S’mores Ice Cream Pie features all the flavors of your favorite campfire confection in one yummy dessert!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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S'mores Ice Cream Pie
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 8 hr 50 min (includes cooling and freezing times)
Active: 50 min
Yield: two 9-inch pies

Ingredients

Crust:

1 cup (2 sticks) unsalted butter
30 (double-square) graham crackers
1/2 teaspoon kosher salt
2 1/2 cups store-bought fudge sauce

Toasted Marshmallows:

16 large marshmallows

No-Churn Ice Cream:

2 cups (480 grams) heavy cream, cold
One 14-ounce can sweetened condensed milk, cold
One 7 1/2-ounce jar marshmallow creme, cold
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Topping:

1 chocolate bar, to shave, for garnish

Directions

For the crust: Place the bowl of a stand mixer in the refrigerator to chill.

In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.

In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)

Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn’t be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.

Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.

To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.

To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it’s a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

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Molly Yeh's S'mores Ice Cream Pie | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=2g5VirtOW3E