S'mores Ice Cream Cake

Vanilla Ice Cream

• 1 cup whole milk
• 2 cups heavy cream
• 1 pinch salt
• 1/4 cup sweetened condensed milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 cup chocolate ganache (optional (reserved from below))

Graham Crust (top and bottom)

• 3 cups graham cracker crumbs (about 21 full sheets)
• 10 tbsp unsalted butter (melted)
• 2 tbsp granulated sugar

Chocolate Ganache

• 1 1/2 cup semisweet chocolate (finely chopped)
• 1 cup heavy cream

Italian Meringue

• 3 large egg whites
• 1 pinch salt
• 1/2 tsp cream of tartar
• 1/4 tsp lemon juice
• 1 1/4 cup granulated sugar
• 2/3 cup water

Toppings

• edible flowers (to your liking)

1. 1

   Make the Ice Cream: Combine the milk, heavy cream, a pinch of salt and sweetened condensed milk in a saucepan. Heat over medium until hot but not steaming. In a separate bowl, whisk the egg yolks with the sugar and vanilla. Whisking constantly, slowly add about 1 cup hot milk to the yolks, then return everything to the saucepan. Cook over medium-low, stirring constantly, until thickened and 175-180°F (80-82°C). Strain into a bowl and chill over an ice bath. Refrigerate at least 4 hours or overnight, then churn in an ice cream maker to soft-serve consistency.

2. 2

   Make the Crust: Pulse the graham crackers, melted butter, and sugar in a food processor until evenly combined. Add parchment paper to the bottom of your pan. Press 2/3rds of the mixture firmly into the bottom of a 7-inch springform pan. Reserve the other 1/3 for the top.

3. 3

   Make the Ganache: Heat the heavy cream until steaming. Pour over the chopped chocolate. Cover and let stand 5 minutes. Stir until smooth.

4. 4

   Assemble: Reserve about 1/4 cup of the ganache and keep covered. Pour the rest on top of the crust, spreading it out into an even layer. Freeze about 25 minutes, until fully set. Add the reserved 1/4 cup of the ganache to the ice cream and mix it in a little. Spread that evenly over the set ganache and return to the freezer for about 30 minutes, or until the ice cream is set. Sprinkle the reserved crust mixture over the ice cream and press gently until pressed flat. Cover and freeze at least 8 hours or overnight.

5. 5

   Make the Italian Meringue: Add the egg whites, a pinch of salt, cream of tartar, and lemon juice to a clean stand mixer bowl. Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Once it begins to simmer, stop stirring. When the syrup reaches 230°F (110°C), turn the mixer on high and whip the whites to stiff peaks. When the syrup reaches 240°F (116°C), remove from the heat and let rest 2 minutes. With the mixer running, slowly pour the syrup into the whites. Continue whipping 3 to 4 minutes, until stiff.

6. 6

   Finish: Release the springform and set the cake on a serving plate. With a #200 or similar piping top, pipe the meringue in a wave pattern around the ice cream cake. Toast with a kitchen torch until golden. Top with edible flowers. Let stand 5 minutes before slicing.