Smores Neopolitan

Directions

• Hershey Chocolate Base
• Mix together the egg yolks, powdered milk, sugars, cream, and milk together. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
• Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
• Add the chocolate pieces and allow them to sit in the hot cream for a few minutes. After a few minutes, give the mixture a stir. If the chocolate doesn’t totally incorporate, use the immersion blender to mix it well.
• Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
• Add the prepared base to the ice cream maker. Make in your ice cream maker based on the maker’s instructions. 
• When ready, prep multiple ice cream containers and add a layer of the chocolate ice cream to 1/3 of your container. Lay it on the side that has the ice cream in it in the freezer for several hours before you add the next flavor.
• Roasted Marshmallow Base
• Mix together the egg yolks, powdered milk, sugars, cream, and milk together. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
• Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
• Meanwhile, roast the marshmallows in a 400 degree oven for 7-9 minutes, until the marshmallows are really golden. Remove from the oven, and use the immersion blender to completely blend all of the marshmallow pieces in.
• Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
• Make in your ice cream maker based on the maker’s instructions. 
• When ready, get out your ice cream containers and add a layer of the marshmallow ice cream to the middle 1/3 of your container. Lay it on the side that has the ice cream in it again in the freezer for several hours before you add the last flavor.
• Graham Cracker Base
• Add the cream and milk to a medium saucepan. Add the graham crackers and cook over medium heat, stirring constantly.
• Once the mixture comes to just a simmer, remove it from the heat and cover it with a lid. Allow it to cool to room temperature before you prepare the rest of your ice cream. Once it is cooled, run it through a fine mesh strainer to remove the soggy graham cracker pieces. (You can throw that soggy mess away). Blend the leftover cream just a bit to mix in any pieces that made their way out of the strainer.
• Mix together the egg yolks, powdered milk, sugar, and cinnamon. Add the infused cream, little bits at a time, mixing continuously, so that you don’t cook your eggs. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
• Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. No need to reduce this time!
• Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
• Make in your ice cream maker based on the maker’s instructions.
• When ready, get out your ice cream containers and add a layer of the graham cracker ice cream to the last 1/3 of your container.
• Move the ice cream to the freezer until hardened (at least 4 hours)