S'more ice cream pop: spiced ice cream with dark chocolate, dipped in whipped marshmallow and torched

Whisk heavy cream, cinnamon, nutmeg, brown sugar and a pinch of salt in a mixing bowl for a minute or so.

Churn in an ice cream machine until it whips up.

Scrape the ice cream off the attachments and fold in chopped dark chocolate.

Freeze to set up, no more than about an hour.

Scoop onto a frozen tray so the scoops do not melt, freeze again, and skewer them before they get too hard.

Boil a splash of water with the granulated sugar and corn syrup in a saucepan to about 240F.

Stir the gelatin into cold water at once to avoid lumps and let it bloom a few minutes.

Put the bloomed gelatin in the stand mixer with the whisk; on low, drizzle the hot syrup down the side of the bowl until the gelatin melts, then raise to medium and pour faster.

Whip on high about three minutes, to five or six times its volume, like a very sticky whipped cream.

Dip the skewered scoops quickly into the marshmallow until covered, not holding them in long or the ice cream melts; stand the skewers in a cup.

Freeze about 30 minutes to set the marshmallow.

Toast the marshmallow with a torch, a stove burner or over a wood-burning campfire.