Are you outdoorsy? I’m not. Don’t get me wrong – I enjoy the sun, the landscape, the fresh air, the bonfires. What keeps me from enjoying it as much are bugs. I hate bugs. A few weeks ago, I was grilling hot dogs. I thought, why don’t I grill more often? Then came the bugs. A bumblebee wouldn’t leave me alone. A spider crawled up the leg of the table. Some unknown thing threatened my hot dogs. Ah yes, this is why I don’t like being outdoors. I’m that girl who locks herself up in the air conditioner while watching Master Chef eating ice cream. Smores Ice Cream, to be exact. A few weeks ago, I made Toasted Marshmallow Ice Cream Cookie Sandwiches. This time, I made toasted marshmallow ice cream with graham cracker pieces and fudge sauce swirled in. Summer in a bowl without all of the creepy crawlers.
You know, I envisioned Smores Ice Cream to be white, like marshmallows. Instead, it’s brown. I guess that makes sense because technically toasted marshmallows *are* brown. Brown or white, just close your eyes and imagine yourself sitting around a campfire telling ghost stories. Actually, I never sat around a campfire telling ghost stories, but hey they did on tv.
I was debating on chopping up the iconic Hershey bar to mix in, but I chose fudge sauce to represent the melted chocolate after adding the toasted marshmallow. The graham cracker pieces do get soft from the ice cream, but I actually liked the texture. Some of you may not like that, so one suggestion is not mixing them into the ice cream but rather crumble up the crackers and use as a topping after scooping.
Speaking of eating a bowl in front of the tv, who all is watching Master Chef and Next Food Network Star this summer? I’ve been watching NFNS every summer since season 3 (where Amy Finnely won. I have yet to track down Guy’s season). Master Chef I saw two years ago but got caught up in other things, so this summer I am watching again.
For the fudge sauce
Source: Adapted from The Perfect Scoop
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