Mini S’mores Ice Box Pies

2 packages of mini graham cracker crust (6 come to a pack) or 1 regular sized graham cracker crust
½ batch Marshmallow Vanilla Bean Ice Cream (recipe follows)
Chocolate Glaze (recipe follows)
Marshmallows (about 15-18…you’ll want some just to eat)

Marshmallow Vanilla Bean Ice Cream

1 cup whole milk
A pinch of salt
½ cup granulated sugar
2 vanilla bean, split lengthwise
2 cups  heavy cream
6 large egg yolks
1 tsp vanilla extract
10 ounces Marshmallow Fluff
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla beans into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Place the soft ice cream into the bowl of an electric stand mixer(or use a large bowl and beaters). Beat in on medium-high speed the 10 ounces of marshmallow. Beat until fully incorporated, about 3 minutes. Place into a freezer friendly container and freeze for at least 3 hours.

Adapted from The Perfect Scoop by David Lebovitz

Chocolate Glaze

6 ounces milk chocolate
4 TBSP unsalted butter

Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot(not boiling)water. Melt the 4 TBSP butter in a small saucepan, and skim off the white foam that rises to the top. When chocolate is just melted, stir in the clarified butter(discard the white solids left behind). Set aside until chocolate is 86F.

To assemble:

Evenly distribute chocolate glaze to bottom of each pie crust. Dip marshmallows into the remaining chocolate if desired. Let set up in fridge for 10 minutes.

Set ice cream out so that it gets soft. Soft enough that it can be piped through a pastry bag. Pipe ice cream into the prepared crusts. Cover lightly with foil and place in freezer to re-freeze. Leave at least an hour.

Using a culinary torch, toast marshmallows. Place on on top of each pie.