Cheddar S’more Ice Cream Recipe

Name: Cheddar S'more Ice Cream Recipe
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: S’mores:3 whole graham crackers; broken along lines into total of 12 rectangles6 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) Ice Cream:2 cups heavy cream1 cup whole milk½ cup sugar2 teaspoons pure vanilla extract2 large eggs2 large egg yolks

– Makes 8 servings –

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Turn your favorite campfire treat into a delicious frozen dessert that will be devoured by the whole family. This s’mores ice cream recipe is absolutely delectable and has a delightful twist on the original s’mores combination: while we still use graham crackers and chocolate, we’ve swapped out marshmallows for cheddar cheese! This combination is a must-try and will be a wonderful surprise to your palate. Once you’ve made it, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter to let them know about this fantastic cheddar ice cream.

To Make S’mores:

Preheat oven to 350°F and place six graham cracker rectangles on a baking sheet.

Top each graham cracker rectangle with a segment of quality chocolate. Then top with a piece of Cabot Seriously Sharp Cheddar Serious Snacking (or six slices from an 8-ounce bar of Cabot Sharp Cheddar or Cabot Seriously Sharp Cheddar) cheese. Note: The cheese should be smaller than the cracker on all sides.

Top with remaining graham cracker rectangles.

Bake for about 4 minutes or just until the cheese and chocolate begin to melt. Remove from oven and press down gently on each s’more. Chill until firm and then roughly cut into ¼ to ½-inch pieces.

To Make Ice Cream:

Combine heavy cream, whole milk, sugar and pure vanilla extract in a heavy saucepan. Heat mixture over medium-high heat until it almost reaches a boil, then reduce to maintain a 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 a medium bowl and whisk together. Slowly add the hot cream mixture to eggs, whisking constantly, until it’s smooth and begins to thicken.

Slowly pour mixture back into the 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 the back of a spoon or registers 170° to 175°F on a candy thermometer. Important: Be careful not to let the mixture come to a simmer.

Transfer to a 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 the last few minutes of freezing time.

If you love this cheddar ice cream, you’ll definitely want to make ourCheddar S’mores. It’s made with all the original ingredients – graham crackers, chocolate and marshmallows – with the addition of cheddar, of course! As a co-operative of farm families, our goal is to make the highest quality and best tasting cheddar cheese and dairy products you’ll find. We’d love for you to rate and review this s’more ice cream recipe once you’ve made it!

Ingredients

S’mores:
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)

Ice Cream:
2 cups heavy cream
1 cup whole milk
½ cup sugar
2 teaspoons pure vanilla extract
2 large eggs
2 large egg yolks

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Directions

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.