The Frozen S’More

NYTimes: Your teeth will crack its sugared shell like a spoon agreeably disrupting the surface of a crème brûlée. The marshmallow beneath it is soft, satiny, and wonderfully cold. (“It took some time to develop a marshmallow-like recipe that allowed it to freeze without getting hard,” Ansel said.) A core of vanilla ice cream enveloped in chocolate feuilletine holds a long, apple-wood-smoked stick in place.


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