COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

Summer calls for indulging in the delightful coolness of ice cream, a treat universally adored. Its creamy texture and refreshing taste make it the ultimate go-to when the heat becomes relentless. Elevate the experience by incorporating toasted marshmallows, drizzling salted butter chocolate sauce, and adding a crunch of Graham crackers – it's an irresistible combination that promises pure bliss.

While I may lack nostalgic connections to S'mores like many others, I'm seizing the opportunity to create new memories. This S'more ice cream pie may not stir childhood recollections for me, but it's certainly sparking a wave of fresh, adult experiences worth savoring.

In the realm of summer challenges, battling melting ice cream reigns supreme. As for the perennial question of why homemade ice cream transforms into a rock-solid treat in the freezer, blame it on the chilly confines of home freezers. They tend to be colder compared to the freezers found in ice cream shops. Unless you're constantly opening and closing your freezer to sneak spoonfuls of ice, a habit I'm guilty of, maintaining that perfect scoopable consistency can be a bit tricky.

No matter what summer throws your way, this S'mores Pie is here to rescue your taste buds. While assembling the pie requires a few steps, each component can be prepared at your own pace. The crust is easily made and baked ahead of time, while the ice cream can be added to the crust whenever the craving strikes. So, whether you're in need of a sweet treat now or later, this pie has you covered.

When it comes to the marshmallow topping, simply fire up your stand mixer whenever the moment calls for it. As for the salted butter chocolate sauce, it's conveniently stored in a jar in the refrigerator, awaiting its delicious destiny of being drizzled over slices of pie upon serving. Of course, there's always the risk of devouring it straight from the jar before it ever meets the pie – a temptation that's all too real.

WOULD LIKE TO TASTE A S'mores Ice Cream Pie with Salted Butter Chocolate Sauce : 

Here's a dessert perfect for planners: a make-ahead ice cream pie with a toasted marshmallow topping. The beauty of this recipe is that you can prepare the entire pie in advance and freeze it until needed, making it an excellent choice for gatherings or simply having a treat ready to go.

Crust Ingredients:

• - 1 1/2 cups Graham cracker crumbs
• - 3 tablespoons sugar
• - 4 tablespoons melted unsalted butter

Filling:

- 2 pints ice cream (any flavor you like)

Marshmallow Topping:

• - 1 envelope unflavored gelatin powder
• - 1/4 cup + 1/3 cup cold water
• - 1/3 cup light corn syrup
• - 1/2 cup sugar
• - 3 large egg whites, at room temperature
• - 1 1/2 teaspoons pure vanilla extract

Instructions:

For the Crust:

1. Combine Graham cracker crumbs, sugar, and melted butter until moistened.

2. Press the mixture into a 9-inch pie tin and freeze for 30 minutes.

3. Bake the crust at 375ºF (190ºC) for about 10 minutes until browned, then cool on a wire rack.

Filling:

1. Soften the ice cream and spread it into the cooled pie crust. Return the pie to the freezer.

Marshmallow Topping:

• 1. Sprinkle gelatin over 1/4 cup cold water and let it sit for 5 minutes.
• 2. Heat 1/3 cup cold water, corn syrup, and sugar until it reaches 245ºF (119ºC).
• 3. Whip egg whites until frothy, then slowly pour in the hot syrup.
• 4. Dissolve gelatin in the warm saucepan and add it to the egg whites. Whip until room temperature.
• 5. Spread the marshmallow topping over the pie and freeze.

Finishing Touches:

1. Brown the marshmallow topping under the broiler until golden.

2. Dip a knife in hot water to slice the pie cleanly.

3. Serve with warm salted butter chocolate sauce.

Notes:

- You can freeze the crust or the assembled pie for future use.

- Ensure your pie plate can go from freezer to oven safely.

- Enjoy the convenience of having dessert ready to impress at a moment's notice!

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