3 whole graham crackers, broken along lines into total of 12 rectangles
6 segments of quality chocolate bar, about 2 ounces total (chocolate should be slightly smaller than cracker on all sides)
6 (¾-ounce) Cabot Seriously Sharp Cheddar Serious Snacking or six slices from (8-ounce) bar of Cabot Sharp Cheddar or Cabot Seriously Sharp Cheddar (cheese should be smaller than cracker on all sides)
2 cups heavy cream
1 cup whole milk
½ cup sugar
2 teaspoons pure vanilla extract
2 large eggs
2 large egg yolks
To make s’mores:
PREHEAT oven to 350°F.
PLACE six graham cracker rectangles on baking sheet; top each with segment of chocolate followed by piece of cheese. Top with remaining graham cracker rectangles.
BAKE for about 4 minutes or just until cheese and chocolate begin to melt. Remove from oven and press down gently on each s'more. Chill until firm, then roughly cut into ¼ to ½-inch pieces.
To make ice cream:
COMBINE cream, milk, sugar and vanilla In heavy saucepan. Heat mixture over medium-high heat until it almost reaches a boil. Reduce to maintain gentle simmer and let cook, stirring occasionally, for 15 to 20 minutes until sugar has dissolved. Remove from heat.
PLACE eggs and egg yolks in medium bowl and whisk together well. Whisking constantly, slowly add hot cream mixture to eggs until smooth and beginning to thicken.
Slowly pour mixture back into saucepan and whisk well. Place over medium heat and whisk constantly for 5 to 10 minutes or just until mixture is thick enough to coat back of spoon or registers 170° to 175°F on candy thermometer (do not let come to simmer).
TRANSFER to bowl and let cool to room temperature. Cover and refrigerate for several hours until well chilled.
FREEZE in ice cream maker according to manufacturer’s instructions. Add pieces of s’mores during last few minutes of freezing time.
Recipe courtesy of Jimmy Kennedy.