Marshmallow Cream: 

1. In a saucepan over medium heat combine water, sugar, and corn syrup.Whisk occasionally. 
2. Heat the mixture until a candy thermometer reaches 240 degrees fahrenheit. 
3. 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. 
4. Take sugar syrup mixture off heat when it reaches 240 degrees fahrenheit.
5. With the mixer on low, slowly pour hot sugar syrup into the soft peak egg whites. 
6. When all the sugar syrup is added turn the mixer to medium high speed and whip until you have stiff peaks. 
7. Add vanilla at the end and beat until incorporated. 
8. The marshmallow cream will be thick and glossy. 
9. Store in an airtight container for two weeks.

Fudge Sauce: 

1. Combine sugar, cocoa powder, salt, and cream (slowly, stirring after each pour) in a saucepan over medium-low heat. 
2. Once the mixture is warmed through add the cubed butter and a few pieces at a time. Whisk to combine and make sure the butter is completely melted. 
3. Remove the pan off the heat and whisk in vanilla extract. The fudge sauce should be thick and glossy. 
4. Store in a mason jar and put in the refrigerator. (Let it come to room temperature when ready to use)

Graham Cracker Crumbs: 

1. Pulse graham crackers in a blender or food processor until fine. 

Ice Cream: 

1. In a bowl combine cream base, vanilla, and graham cracker crumbs. Pour into the ice cream maker and churn. 
2. Add a few tablespoons of marshmallow cream and fudge sauce to the churning ice cream and with a spoon help distribute the add-ins. 
3. 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. 
4. Turn off the machine and layer ice cream, more marshmallow cream and fudge sauce into your storage container. 
5. Give it a few mixes with each add in. 
6. Cover and store in the freezer for 8 hours or overnight. 

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