• It is important to have the graham cracker crust, marshmallow cream, and the milk chocolate ganache made before starting. Granulated sugar may be substituted for the baker's sugar but it may take longer to dissolve.

Graham Cracker Crust

• Place the graham crackers and powdered sugar in the bowl of a processor. Process until the crumbs are fine. Alternatively, place the graham crackers in a plastic bag and beat them with a rolling pin to make the crumbs. Make sure they are fine. Transfer them to a bowl, add the powdered sugar and continue as below.
• Pour all but 2 tablespoons of the melted butter over the crumbs and pulse to mix thoroughly. Take a small amount of the crumbs and press them between your fingers. If they stick well, fine. If they don't, add the remaining butter. Cover tightly when not using.

Marshmallow Cream

• To easily make baker's sugar, please see Three Easy Sugar Fixes.
• This the modern way to make meringue. No more slowly adding sugar. We used this at the bakery and it is so much easier. I use egg whites when they are cold.
• In a medium saucepan, bring the water, corn syrup and 1/2 cup sugar (100 grams), to a hard rolling boil. Wash down the sides of the saucepan with a pastry brush (not plastic) dipped in cold water. Continue boiling until a thermometer reaches 246°F.
• While the syrup is coming to a boil, immediately place the egg whites, remaining 1/4 cup sugar (50 grams), and vanilla in the bowl of a mixer. Beat until soft peaks form. If the meringue reaches this point first, lower the speed to low but keep the meringue moving.
• When the syrup reaches 246°F, with the mixer speed at medium low to medium, slowly pour the syrup into the egg whites. Try to aim for between the edge of the bowl and the beaters so it goes into the whites. Beat until stiff. Set aside.

Milk Chocolate Ganache

• Chop the chocolate finely and place in a microwave bowl. Pour the cream over it and microwave at 50% power. Stir until smooth. if some of the chocolate is not melted, return the bowl to the microwave and heat for 15 to 20 seconds more. When it is smooth, set it aside.

Assembly

• Freeze each of the layers before adding the next one. It took 20 to 30 minutes in my freezer. However, different freezers may take shorter or longer to freeze. This is important to keep the layers from sinking into each other.
• Wrap the inside of the 9x5" loaf pan in both directions with parchment paper. Spray the paper with a non-stick baking release. I taped mine down to the outside of the pan because it gets in the way of the layering.
• There will be 3 layers of the crust. Distribute 120 grams of crumbs evenly over the bottom of the pan. Press them firmly into the bottom. Using a large spoon, seal the edge of the crumbs to the pan by pressing them against the sides of the pan. Freeze. If the crumbs have stiffened too much while waiting, microwave each portion for 10 to 12 seconds to loosen the butter.
• The marshmallow cream needs to spread smoothly. If the marshmallow cream is too stiff, stir in water a teaspoon at a time until it is. However, it should still be firm.
• There will be 2 layers of marshmallow cream. You will have left over marshmallow cream. Add 115 grams of marshmallow cream over the frozen crust. Freeze.
• There will be 2 layers of ganache. If the milk chocolate ganache has stiffened too much, microwave it for 10 to 15 seconds or until it can be easily spread. Using 200 grams or 3/4 cup spread it over the frozen marshmallow cream. Freeze.
• Remove the ice cream from the freezer and allow it to soften to the point it can be spread. Do not let it become liquid. Spread 3 cups over the ganache. Freeze.
• If the crumbs have stiffened too much while waiting, microwave each portion for 10 to 12 seconds to loosen the butter. Spread another 120 grams of the graham crackers over the ice cream, patting firmly in place. Freeze.
• Spread the remainder of the ganache over the ice cream Freeze.
• Spread 115 grams marshmallow over the ganache. Freeze
• Spread the remainder of the graham cracker crumbs over the ganache and pat them in firmly. Freeze overnight.
• To release the ice cream cake, turn it upside down on a cake board or other flat plate. Use a hair blower on high go around the edges and bottom of the pan. Don't just whiz over it but don't linger either or the edges and bottom will melt. Lift the pan off and remove the parchment. Return to the freezer to freeze the sides and bottom. If it doesn't release easily, heat it gently a bit more.
• Store in the freezer. I was able to cut it directly from the freezer. When you get to the ice cream, You will need to apply more pressure.
• This serves 10.