We love a good food mashup – i.e. taking two foods and fusing them into one glorious concoction. First we tried the Three Cheese Quesadilla Pizza, which is a simple, but deliciously cheesy hybrid. From there, we moved on to Chili Dog Nachos, a three-part mashup of smoky chili, sausage and crunchy nachos.
Now it’s time to introduce a sweet, summery mashup that will improve your life (or at least your dessert game) by 100 percent. Not only does this particular mashup combine three classic desserts, but it also won the 2015 Food and Wine Conference Recipe Contest! Kaitlin of the Whisk Kid is the genius behind this S’Meeses Mascarpone Custard Ice Cream, which brilliantly merges everyone’s favorite camping treat, peanut butter cups AND ice cream. For her prize, she won a trip to Orlando, Florida for the 2015 Food and Wine conference (and an assortment of Wisconsin cheese, of course). However – we’re really all winners here because now we have S’Meeses in our lives.
If you haven’t had enough ice cream, don’t sweat it. We have a whole collection of irresistible dessert recipes to cool you down this summer. You can find them here: http://bit.ly/1cAMZHF
By Kaitlin of Whisk Kid
8 egg yolks
1 cup sugar
2 cups whole milk
1 cup heavy cream
8 ounces Wisconsin mascarpone cheese
1/2 teaspoon salt
20 mini marshmallows
1 teaspoon vanilla
5 graham crackers, crumbled
6 peanut butter cups, chopped roughly
Granola, to serve
In medium-sized bowl, whisk together yolks and sugar. Set aside.
In saucepan, combine milk and cream. Bring to bare simmer, stirring occasionally. When liquid begins to bubble, use ladle to scoop about 1/2 cup hot liquid into yolks, whisking while pouring so yolks don’t curdle. Scoop in another 1/2 cup, whisking to combine, then pour eggy mix back into saucepan on stove.
Whisking constantly, continue cooking over medium heat until thickened, about 5 minutes. Custard should not run if you dip a wooden spoon into the pan and run your finger in a straight line through it. Pour cooked custard into large bowl, and whisk in mascarpone and salt. Press sheet of plastic wrap directly onto surface of custard. Refrigerate overnight, or at least 8 hours.
About 1 hour before you are ready to freeze custard, place marshmallows on sheet of parchment paper with plenty of room between. Place under hot broiler and let cook until golden brown, about 4 minutes. Let cool until pan is comfortable to move without oven mitt, then place in freezer.
Pour chilled custard your ice cream maker along with vanilla. Churn according to manufacturer’s directions. In last minute, peel frozen marshmallows off parchment and drop into ice cream maker along with graham cracker crumbs and peanut butter cups. Let churn to distribute, then freeze, sealing tightly with plastic wrap, until solid, about 4 hours.