Preparation

制作巧克力冰淇淋：

• In a heavy-based saucepan, combine the milk and cream. Sift the cocoa powder over the mixture; whisk thoroughly to combine. Sprinkle half the sugar into the saucepan and slowly bring the mixture to a simmer; don’t let it boil. Put aside the chopped chocolate in one bowl and fill another with ice water.

• 在等待牛奶混合物煮沸时，用剩余的糖搅拌蛋黄。剧烈搅拌直到蛋黄变稠，变成3至4分钟的黄色阴影。

• Slowly whisk half the simmering milk into the yolk mixture. Whisk that mixture back into the milk in the saucepan. Reduce the heat to low and stir constantly until the custard is thick enough to coat the back of a spoon (about 170°F).

• Pour the cooked custard over the chopped chocolate. Stir until all the chocolate is melted. Set the custard bowl over the bowl of ice water; stir until the custard is completely cool. Pour through a fine strainer and refrigerate for several hours or overnight.

• 将蛋ust倒入冰淇淋机中，并按照制造商的指示冻结。几乎完全冷冻时，将9×9英寸的锅衬有保鲜膜（让多余的侧面挂在侧面），然后将冰淇淋包装到其中。用刮刀将其平整，用塑料包裹盖上，然后冷冻几个小时或过夜。

制作Graham Cracker面团：

• Cream the butter, sugars, and honey in a mixer on medium speed until soft and fluffy. Sift together the flours, salt, baking soda, and cinnamon and pour into the mixing bowl. Mix on slow speed until just combined. Heat the oven to 350°F.

• 将混合物转到干净的表面上。将看起来易碎的面团与您的手一起按，直到将其固定在一起为止。

• Press the dough onto a 12×16-inch piece of parchment. Roughly shape the dough into a rectangle and cover it with another 12×16-inch piece of parchment.

• Roll the dough out paper thin by rolling from the middle of the paper outward. If the dough is difficult to roll, toss a very small amount of flour between the parchment and the dough on both sides.

• You’ll need to patch the dough to make it fit the rectangle exactly. Slide the dough and parchment onto a baking sheet. Gently peel away the top layer of parchment.

烘烤并修剪饼干：

• 烘烤面团，直到顶部变成金黄色，略微起泡，看上去为8至10分钟。从烤箱中取出烤盘，并使用天使食品蛋糕切割机或叉子，在整个面团上分开1/4英寸的孔。

• 修剪粗糙的外部边缘，将面团切成20个正方形，每个正方形约3英寸。使用尺子并快速工作，因为饼干将很难均匀切割。烘烤，直到切碎的饼干为深金棕色，再过4至5分钟。让它们冷却，然后存放在密封的容器中。

制作棉花糖浇头：

• Put room-temperature egg whites in the well-cleaned and dried bowl of an electric mixer. Sprinkle the gelatin and a pinch of salt evenly over the whites and whisk by hand to combine. In a small saucepan, mix the sugar, corn syrup, and water. Put a candy thermometer in the pan and turn the heat to medium.
• 当糖混合物煮沸时，开始以中等速度搅拌白色，直到泡沫。不要过分。当糖混合物达到240°F时，将其从热量中取出。混合器运行后，将糖浆倒入碗的侧面，然后小心不要将其直接倒在旋转搅拌器上。当所有的糖浆都放在碗里时，继续跳动，直到碗很酷，大约15分钟。加入香草提取物并组合。

管的topping onto the ice cream:

• 将棉花糖混合物转移到没有小费的糕点袋中。不要过度填充它。从冰箱中取出冰淇淋锅，然后揭开冰淇淋。

• 管的topping back and forth over the ice cream to make a 1/2-inch layer. You may not need to use it all. Leave the surface bumpy. Freeze the uncovered pan until the topping is firm, about an hour. If you want to chill it overnight, cover the pan in plastic once the marshmallow is firm.

组装三明治：

• 从冰箱上取下锅，从塑料的顶层剥落，然后抬起冰淇淋块。倒转锅，将冰淇淋块放在上面。将塑料从侧面剥去。将九个Graham饼干放在烤盘上。

• 修剪并将冰淇淋块切成9个正方形。用一把长而细的刀浸入温水中，修剪冰淇淋的外边缘，然后将其切成9个2-1/2英寸的正方形。

烤棉花糖并立即食用。

• 用金属刮刀，小心地将一片冰淇淋和棉花糖正方形转移到九个饼干中的每个饼干上。

• Heat the broiler until very hot, position the top oven rack as close to the heating element as possible, and put the sandwiches under the broiler. Broil (rotating the baking sheet if necessary) until the marshmallow topping is evenly browned. Serve each sandwich with a second graham cracker, a sprinkling of cinnamon, and a dollop of chocolate sauce, if you like.