S'more Ice Cream Pie - Frozen Graham Cracker, Chocolate, Marshmallow Pie

S'mores Ice Cream Pie

graham crackers
2 tbsp. sugar
1/4 tsp. ground cinnamon
7 tbsp. unsalted butter, melted
3/4 c. dulce de leche
chocolate ice cream
large egg whites
1/8 tsp. kosher salt
  1. Heat oven to 375 degrees F. In a food processor, pulse graham crackers and sugar to form fine crumbs (you should have 1 1⁄2 cups total). Add the butter and pulse to combine.
  2. Press the crumb mixture into the bottom and up the sides of a standard 9" pie plate or disposable 10" pie pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
  3. After the crust has cooled, make the caramel. Place 2 tablespoons sugar in a medium heavy-bottomed saucepan over medium-high heat. When the sugar starts to melt around the edges and turns amber (about 2 minutes), stir gently and add another 2 tablespoons sugar to the pan. Continue to add remaining sugar, 2 tablespoons at a time, stirring occasionally, allowing most of the sugar to melt before adding more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
  4. Once the caramel is a dark amber, remove from heat and gradually add the cream (the mixture will steam and bubble). When the bubbling subsides, gently stir to completely incorporate the cream into the caramel. If there are lumps, return the pan to a low heat and stir until melted.
  5. Add salt and let the mixture cool slightly (it should still be warm). Spoon the caramel on top of the prepared pie crust and freeze.
  6. Prepare the filling. Allow the ice cream to soften in the refrigerator, 20 to 30 minutes, and place the bowl of a stand mixer and the paddle attachment in the freezer. Transfer slightly softened ice cream to the chilled bowl and beat on low speed just until the ice cream becomes easy to spread. Spread evenly over the caramel layer and return to the freezer (at this stage it can be frozen for up to 3 days).
  7. When ready to serve, make the meringue. Place 2" water in a medium saucepan and bring to a simmer. In the bowl of a stand mixer, whisk together egg whites, sugar, and salt until just combined. Place the bowl over, but not touching, the simmering water and whisk until just warm to the touch and sugar is completely dissolved, about 3 minutes.
  8. Transfer the bowl to the mixer fitted with the whisk attachment. Whisk on medium speed until stiff glossy peaks form and hold their shape, 4 to 5 minutes.
  9. Spoon the meringue over the ice cream and, using the back of the spoon, create swirls and swoops. Toast the meringue with a torch or under the broiler for a few seconds until the surface is lightly golden brown. Serve immediately.

Video: How to Make a S'mores Ice-Cream Cake

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Date: 14.12.2018, 00:11 / Views: 41295