Toasted Marshmallow Ice Cream

I have been trying to make this recipe for weeks. One attempt lead to plain vanilla ice cream because after I started the base I realized the kids had eaten all the marshmallows. The second attempt I went all in and made S’mores Ice Cream…..but I threw away my notes during the move and everyone ate the ice cream before I could snap a few photos. I left a pint of that for the new owners but when I excitedly showed them the pint in the freezer during the walk-through they didn’t seem thrilled. I regret leaving it behind. 🙁 The third attempt my marshmallows created a big blockage inside the machine while it was churning…..I wasn’t aware of this and when I returned to the kitchen there was ice cream everywhere. So, some lessons were learned during this process and I will share them. But first let me say, they were all stupid mistakes that you will not even have to worry about. I made them, I’m sharing, so let’s move on. Lesson #1 – Take inventory of your ingredients….mainly the marshmallows. Lesson #2 – Never, ever, ever leave an ice cream maker unattended. Lesson #3 – Be careful who you share your ice cream with. Lesson #4 – Toast the marshmallows right before you add them to the base. This ice cream is my favorite. I don’t really care for marshmallows unless they’re toasty or melting in something….like hot chocolate. That’s where these just make your plain Jane vanilla custard taste ridiculous. The toasted bits and marshmallow blend perfectly and get all chopped up….if you’re paying attention. Come to think of it….this ice cream would be perfect for a “hand churned” ice cream! (Instructions were posted in last week’s Tuesday’s Tip) Enlist the kids when making this recipe….it’s the perfect last hoorah before school starts! Toasted Marshmallow Ice Cream

Makes 2 pints

1 1/4 cups whole milk

1/8 teaspoon kosher salt

1/2 cup granulated sugar, divided

1 tablespoon vanilla bean paste or vanilla extract

4 egg yolks

2 cups heavy cream

14 toasted marshmallows

In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Remove from heat. Add the vanilla bean paste and let stand for 1 hour.

Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.

In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat-resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).

Strain the milk mixture into the cream, remove the strainer and stir to combine. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.

Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions. When the mixture reaches soft serve consistency, add the toasted marshmallows one at a time and continue churning until combined. Use a spatula to push any marshmallows through that may stick to the churn. Transfer the ice cream to a freezer safe container and freeze.