Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

Bianca Trejo

Bianca Trejo

August 8th, 2018

Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream Recipe

Yield 1.75 quarts
1 day (including overnight chilling of ice cream bowl and ice cream base)
35 minutes active time
Intermediate

When toasting the marshmallows under the broiler make sure you get a deep, dark brown color, with some charred pockets of marshmallow throughout. This will give the ice cream a slightly smoky, caramelized flavor. Serve ice cream with graham crackers dipped in chocolate for a frozen smore’s treat!

Ingredients

12 oz large marshmallows
½ cup granulated sugar
2 eggs
1 ¾ cups whole milk
2 teaspoons vanilla paste
¼ teaspoon salt
1 ½ cups heavy cream

Directions

Preheat oven to 350 F

For the Ice Cream base

Heat milk, salt and vanilla paste. Bring to a simmer and turn off heat. Let steep for 10 minutes.

In a stainless steel bowl, whisk together granulated sugar and eggs until thick and pale yellow.

Slowly drizzle a third of the hot milk & vanilla mixture into the egg mixture, whisking constantly. Whisk mixture back into remaining milk and heat until thickened. Make sure to stir constantly, and don’t let the mixture boil. Once the mixture coats the back of a spoon, strain mixture into a blender.

On a parchment lined baking sheet, bake the marshmallows for 4 minutes, then broil for about 5 minutes or until desired level of darkness is achieved. The darker you roast the marshmallows, the toastier tasting your ice cream will be.

Let marshmallows cool for 3 minutes and add to blender with custard base. Blend on high until all the marshmallow is pureed and fully blended.

Add heavy cream to a blender and mix again. Pour mixture into a stainless steel bowl, chill over an ice bath for about an hour. Once mixture is at room temperature or cooler, cover and refrigerate until ice cream base is fully chilled (6-8 hours) or overnight. Freeze a loaf pan overnight that measures 9x5x3 inches or larger. This will be the container used to freeze and store the ice cream in.

Freeze your ice cream bowl base overnight.

The next morning

Using an ice cream maker, churn ice cream according to manufacturers directions. This batch took 30 minutes to achieve the desired thick consistency, for 1.5 quarts of liquid.

Transfer ice cream into frozen loaf pan and spread in an even layer. Freeze for about 2-4 hours before serving.

Cover and store in freezer for about 3-4 weeks.

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Ingredients

  • 12 oz large marshmallows
  • ½ cup granulated sugar
  • 2 eggs
  • 1 ¾ cups whole milk
  • 2 teaspoons vanilla paste
  • ¼ teaspoon salt
  • 1 ½ cups heavy cream
This Recipe's Helpers
  1. KitchenAid Ice Cream Maker Attachment
    KitchenAid Ice Cream Maker Attachment
    $79.99
    Value $99.99
  2. Braun PureMix Power Blender, White
    Braun PureMix Power Blender, White
    $119.95
    Value $174.95
  3. Mauviel M'Passion Sugar Pan
    Mauviel M'Passion Sugar Pan
    $100.00 $120.00
  4. Cuisinart Fresh Fruit & Ice Cream Maker Attachment
    Cuisinart Fresh Fruit & Ice Cream Maker Attachment
    $59.95
    Value $110.00