Fudge Sauce:
- Combine sugar, cocoa powder, salt, and cream in a saucepan over medium-low heat, whisking vigorously.
- Once the mixture is warmed through add the cubed butter a few pieces at a time. Whisk to combine and make sure the butter is completely melted.
- Remove the pan off the heat and whisk in vanilla extract. The fudge sauce should be thick and glossy.
- Store in a mason jar and put in the refrigerator. (Let it come to room temperature when ready to use)
Marshmallow Cream:
- In a saucepan over medium heat combine water, sugar, and corn syrup, whisk occasionally.
- Heat the mixture until a candy thermometer reaches 240 degrees fahrenheit.
- While the sugar mixture is heating, beat egg whites and cream of tartar with a stand mixer or hand mixer. Beat on medium high setting until soft peaks form.
- Take sugar syrup mixture off heat when it reaches 240 degrees fahrenheit.
- With the mixer on low, slowly pour hot sugar syrup into the soft peak egg whites.
- When all the sugar syrup is added turn the mixer to medium high speed and whip until you have stiff peaks.
- Add vanilla at the end and beat until incorporated.
- The marshmallow cream will be thick and glossy.
- Store in an airtight container for two weeks.
Graham Cracker Crumbs:
Pulse graham crackers in a blender or food processor until fine.
Ice Cream:
- In a bowl combine cream base, vanilla, and graham cracker crumbs. Pour into the ice cream maker and churn.
- Add a few tablespoons of marshmallow cream and fudge sauce to the almost done churning ice cream. With a spoon help distribute the add-ins.
- Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Layer ice cream, more marshmallow cream and fudge sauce into an ice cream container.
- Give it a few mixes with each add in.
- Cover and store in the freezer for 8 hours or overnight.
