S'mores Ice Cream Sundae
07.21.2011 
S'mores belong in summer territory. There's just something about the heat of a long day, the glow of a warm bonfire, and a fragrant summer breeze that can't be replicated in the kitchen. Believe me, I've tried. Maybe the secret to the summer s'more lies in burnt marshmallow ashes. Perhaps it is in the slow, patient roasting of an exquisitely golden marshmallow over an open flame. Whatever the reason may be, I know that summer holds this secret deep within, keeping her lips sealed from me.
I've had my fair share of winter s'mores, but they never seem to come close—there is always something inherently lacking. The graham crackers are less crisp. The chocolate is always too sweet. And those microwaved marshmallows, those poor marshmallows, couldn't be any more inferior to their fire-toasted cousin. Winter s'mores can only daydream of breezy summer evenings, where the stars glow faintly and stories are shared by those sitting together around a flickering fire.
Nevertheless, I do like to experiment with s'mores flavors in the kitchen. Perhaps one day I'll crack summer's secret s'mores code, but until then, I can enjoy these unique flavors in interesting ways year round.
I cannot claim the delicious inspiration for this S'mores Sundae. The credit rightfully belongs to Frances at The Foodess Files. Frances sent me a wonderful email, taunting me with an absolutely sinful description of this sundae. I was immediately smitten. As soon as I had a spare moment, I rushed to the store and purchased the ingredients. I simply couldn't settle for a description of these S'mores Sundaes—I needed the real deal in my hands (or rather, my mouth) as soon as possible.
I used large marshmallows for this sundae since I mysteriously had 3 large bags of them sitting in the cupboard, but I wouldn't recommend using them for this particular sundae. The large marshmallows were too much for one bite, even when cut in half. I recommend using mini marshmallows or, if you happen to have a ridiculous number of large marshmallows lying around the house like I do, simply cut them into fourths with a pair of kitchen shears before toasting.
This S'mores Sundae is the perfect accompaniment to the swell of summer heat. The Honey Cinnamon Ice Cream tastes just like a cinnamon graham cracker, making a cool and refreshing base to this nontraditional s'more. The ice cream is then topped with oven-toasted marshmallows and drizzled in a homemade chocolate sauce. The chocolate sauce sets when it comes into contact with the ice cream, but melts into a delicious mess the moment it hits the tongue. For those of you who love s'mores, consider this my taunt to you. Now the question becomes, can you settle with a simple description of this sundae or, like me, will you suddenly be beckoned to the kitchen?
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S'mores Ice Cream Sundae
Honey Cinnamon Ice Cream
Adapted from Falling Cloudberries: A World of Family Recipes
2 3/4 cups whole milk
1 1/2 cups heavy whipping cream
1 1/2 teaspoons ground cinnamon
2/3 cup honey
In a large saucepan over low heat, whisk together warm milk, heavy whipping cream, and cinnamon. When mixture is warmed, add the honey and turn up the heat to medium low. Remove from heat when mixture is almost boiling. Place mixture in the refrigerator and cool completely.
Freeze mixture in an ice cream maker, following the manufacturer's instructions.
When the ice cream has finished churning, it will be relatively soft. Store the ice cream in an airtight plastic container in the freezer. Allow to freeze for at least 2-3 hours before eating.
Chocolate Sauce
12 ounces semisweet or bittersweet chocolate, chopped into small pieces
1 cup heavy whipping cream
1/3 cup light corn syrup
Place chocolate in a heat-proof bowl. Set aside.
In a saucepan over medium heat, whisk together the whipping cream and light corn syrup. Bring to a boil, remove from heat, and pour over chopped chocolate. Let stand for a few minutes before stirring smooth.
Store chocolate sauce in refrigerator. To use, heat sauce for a few seconds in the microwave.
Oven Toasted Marshmallows
Large handful mini marshmallows (large marshmallows can be used—simply cut marshmallow into 4 pieces with a kitchen shears)
Turn oven on to broil. Place marshmallows 1-inch apart on a non-stick baking mat (such as a Silpat) or a parchment-covered baking sheet. The marshmallows will puff up and you do not want them to run into each other. Heat under broiler until lightly browned. Watch very closely! The marshmallows will brown very quickly.
To Assemble
Scoop ice cream into a bowl. Sprinkle on toasted marshmallows, to taste. Drizzle on warmed chocolate sauce.
Indulge.
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