Name: Toasted Marshmallow Ice Cream Cake with salted caramel
Ingredients: 1 cup graham cracker crumbs (from about 8 crackers), finely ground in a food processor; 1/2 cup pecans, finely ground in a food processor; 2 tablespoons light or dark brown sugar; 1/4 teaspoon salt; 4 tablespoons unsalted butter, melted; 1/2 cup granulated sugar; 2 tablespoons water; 2 tablespoons light corn syrup; 1/3 cup heavy cream; 2 tablespoons unsalted butter; 1/2 teaspoon sea salt; 3 quarts vanilla ice cream, slightly softened; 12 large marshmallows; 2 cups mini marshmallows

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs (from about 8 crackers), finely ground in a food processor
1/2 cup pecans, finely ground in a food processor
2 tablespoons light or dark brown sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

For the Salted Caramel

1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt

For the Ice Cream and Marshmallow

3 quarts vanilla ice cream, slightly softened
12 large marshmallows
2 cups mini marshmallows

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Instructions

To make the crust, in a medium bowl, combine the graham cracker crumbs, ground pecans, brown sugar, and salt. Add melted butter and toss until everything is lightly coated in butter and combined. Press into the bottom and just up the sides of a 9-inch springform pan. Place in the freezer while you make the caramel.
To make the caramel, add sugar, water, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. Bring to a boil and allow to brown. Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin… that’s ok. Place in a bowl.
Remove the chilling crust from the freezer. Drizzle 1/3 cup of warm caramel over the crust and return to the freezer for 20 minutes or so.
Once crust and caramel have chilled, remove from the freezer and spread the vanilla ice cream over the crust and caramel. Return to the freezer for 1 hour to rechill and firm.
Remove from the freezer, top with marshmallows and use a kitchen torch to toast the marshmallows. Return to the freezer for at least 2 hours or until ready to serve.
To serve, carefully run the sides of the cake under warm water for a few minutes and release the springform pan. Run a sharp knife under warm water and quickly slice the cake, cleaning the knife under warm water between slices. Show no fear. Serve immediately.