Indoor Smores The Ultimate Sundae Recipes

INDOOR S'MORES

Steps:

• Preheat the oven to 400 degrees F.
• Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular size crackers use a whole marshmallow.
• Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

INDOOR S'MORE SUNDAE

Steps:

• For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.
• For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

INDOOR S'MORES: THE ULTIMATE SUNDAE

Steps:

• Scoop toasted marshmallow ice cream into bowls. Top generously with dark chocolate ganache, graham cracker crumbles, candied bacon, and extra toasted mini marshmallows for garnish. Devour immediately.
• Preheat broiler and line a baking sheet with parchment paper sprayed with nonstick cooking spray. Spread mini marshmallows into a single layer on sheet and broil until golden brown and toasted, about 2-3 minutes (make sure to keep a close eye on your marshmallows to keep them from burning!).
• Combine 1 cup of the heavy cream, milk, sugar, and salt in a medium pot over medium heat. Cook, stirring occasionally, until sugar is completely dissolved and mixture comes to a scald (just beginning to steam and before bubbles start to appear).
• Meanwhile, in a small bowl, whisk egg yolks. Whisking constantly, very slowly pour half of the scalding milk mixture into egg yolks and fully incorporate. Pour egg yolk mixture back into the pot with rest of milk mixture.
• Cook custard over medium heat, stirring constantly, until it thickens to a consistency that coats the back of a spoon. When you run your finger across the spoon, it should leave a definite trail. If using a thermometer (which I always do), aim for 170-175°F.
• Immediately pour mixture into blender with toasted marshmallows and blend until smooth. Make sure to firmly hold lid in place (the hot steam will try to pop it off!).
• Add remaining cup of heavy cream and vanilla extract into a large bowl with a mesh strainer set on top. Strain the ice cream mixture into the bowl and stir to combine with the heavy cream. Immediately place bowl over an ice bath, stirring constantly to completely cool the mixture quickly.
• Refrigerate mixture until very cold, at least 1 day and up to 3 days. Pour custard into an ice cream maker and churn according to manufacturer's directions. Remove ice cream to a container and freeze until ready to serve.
• Preheat oven to 325°F and line a baking sheet with aluminum foil. Add graham crackers to a food processor and process into fine crumbs. Add sugar, pinch of salt, and melted butter and pulse until the mixture is well incorporated. Pour out onto baking sheet and form into one large, evenly layered "cookie" about ¼" thick.
• Bake until light golden brown, about 15 minutes. Let cool completely, and then break into crumbles. Can be stored in a ziploc bag for a day.
• Finely chop chocolate into tiny chards and place in bowl. Heat heavy cream on the stove or in microwave until hot. It doesn't need to be bubbling or anything, just hot enough to melt the chocolate. Pour heavy cream over chocolate and stir until completely incorporated. Can be refrigerated until ready to serve. Reheat gently on stovetop or in microwave.
• Preheat oven to 375°F. Sprinkle both sides of strips of bacon with a bit of brown sugar. Place on an aluminum foil lined baking sheet and cook in oven until golden brown and crisp, about 15-25 minutes. Transfer candied bacon to a paper towel lined plate to drain. Once cool, cut into bite sized pieces. Can be stored in the refrigerator for a couple of days. Take out of refrigerator for a bit before serving so it can warm up to room temperature.