S'mores No-Churn Ice-Cream
with Toasted Graham Cracker Crumbs and Chocolate Fudge Swirl
Allergènes:
Lait
•Soya
•Blé
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation
Temps de cuisson
DifficultéMoyen
Ingrédients
/ sert 4 personnes
300 ml
Lait condensé sucré
(Contient: Lait)
474 ml
Crème
(Contient: Lait)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde)
½ tasse(s)
Biscuits Graham, émiettés
(Contient: Blé Peut contenir : Lait, Sulfites, Oeuf, Orge, Avoine, Seigle, Soya, Gluten)
Pas inclus dans votre livraison
0.06 cc
Sel*
Instructions
1
- Add condensed milk and S'mores Chai tea to a medium pot over medium heat.
- Cook, stirring constantly until condensed milk darkens in colour and is warmed through, 3-4 min.
- Remove the pot from the heat and place in the freezer until cool, 15 min.
- Once cooled, immediately pour condensed milk through a fine mesh strainer into a large metal bowl.
2
- Meanwhile, heat a medium pan over medium-high heat. When hot, add 2 tbsp butter, then swirl to melt.
- Add graham cracker crumbs and cook, stirring constantly until golden-brown and toasted, 3-4 min.
- Remove from the heat and transfer graham cracker crumbs to a small bowl. Set aside to cool, 10 min.
- Meanwhile, place chocolate chips in a heatproof bowl.
- Add 1/3 cup cream to the same pan over medium-high heat. Bring cream to a simmer stirring constantly. Immediately pour hot cream over chocolate. Let stand for 1 min before gently stirring with a spatula until fully combined and smooth. Place in the fridge to cool slightly, 10 min.
3
- Remove cream from the fridge. Using an electric mixer, beat cream until stiff peaks form, 3-4 min.
- Add cooled sweetened condensed milk and 1/8 tsp salt. Using a spatula, gently fold condensed milk into whipped cream. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)
4
- Transfer half of the ice cream base to a 9x5-inch baking tin. Sprinkle over half the toasted graham cracker crumbs, then dollop teaspoons of chocolate over top. Insert a small knife or skewer into the ice cream and gently swirl chocolate ganache throughout. Repeat with remaining ice cream base and toppings.
- Cover the tin tightly with plastic wrap so that no ice cream mixture is exposed.
- Place in the freezer until firm, 6-8 hr.
- Scoop no-churn ice cream into bowls.
- Top with your favourite ice cream toppings.
