Ingredients
9 graham crackers, broken in half and divided
2 tablespoons coconut oil (Use expeller pressed coconut oil for the most neutral flavor)
6 ounces (170 grams) semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons water
3 tablespoons light corn syrup
1/3 cup (67 grams) granulated sugar, divided
1 egg white (30 grams)
2 teaspoons vanilla extract
1 1/2 cups (375 milliliters) heavy cream
2 ounces (57 grams) semisweet chocolate, melted
Pinch of kosher salt
1/4 cup (30 grams) unsweetened cocoa powder
1/2 cup (100 grams) sugar
4 egg yolks (100 grams)
1/2 cup (125 milliliters) milk
Step by step
Place the bowl of the KitchenAid® Ice Cream Maker Attachment in the freezer overnight.
Pour the milk into a small pot and place over medium heat.
Combine the egg yolks, sugar, cocoa, and salt in the larger bowl of the KitchenAid® Stand Mixer.
When the milk is hot and there are small bubbles forming around the edges, begin adding a little at a time to the yolk mixture, while stirring. Add in the melted chocolate, pour the mixture back into the pot, and cook over medium heat, stirring, until thickened.
Strain the custard into a heat safe bowl, stir in the heavy cream and vanilla, and refrigerate overnight.
Line a KitchenAid® Professional-Grade Nonstick Square Pan with parchment and arrange half the graham crackers on top.
Churn the ice cream mixture in the prepared bowl for 15-30 minutes, or until it’s the consistency of soft-serve. Layer it in the prepared pan (over the graham crackers), and freeze solid.
For the marshmallow meringue
Place the egg white in the large bowl of the KitchenAid® Stand Mixer, and whip on medium speed until frothy. Gradually add 1 tablespoon of the sugar, while continuing to whip. Once the sugar has been incorporated, turn the speed up to high and whip until stiff and glossy.
Place the remaining sugar, water, and corn syrup in a medium pot and heat over medium high heat, swirling the pot occasionally, until it reaches a temperature of 240 degrees F.
Slowly and carefully pour the hot syrup into the meringue in a thin stream, while whipping.
Add vanilla, and pipe or spoon the mixture onto the remaining graham crackers. Toast with a brulee torch, or for a few minutes under the broiler.