Source: Spache The Spatula
S'mores Ice Cream
The original recipe stated the yield was 1/2 quart, but I doubled it and nearly overflowed my 2 quart ice cream machine (this is the doubled recipe here, so feel free to halve it if you're worried).
1 package marshmallows (I used the big, Jet-Puffed variety)
2 cups whole milk
3 cups heavy cream
2 milk chocolate bars, chopped (I used one Ghirardelli bar and one Hershey's with Almonds bar)
5-6 graham crackers, broken into pieces
1. In a large saucepan, heat together the marshmallows, milk, and cream over medium heat until the marshmallows are melted and combined with the milk/cream. The mixture will increase in size due to the expanding marshmallows. Remove from heat and allow to cool for only a minute so it doesn't get too sticky.
2. Transfer to your ice cream maker and churn for 30-40 minutes (yes the mixture will be piping hot when your pour it in). In the last couple of minutes, add in the chocolate pieces. Stir in the graham cracker pieces by hand.
3. Freeze for 4-6 hours ( I found any less produced an odd, gelatinous consistency) and serve!