Toasted Marshmallow Ice Cream
 
Prep time
Cook time
Total time
 
A classic flavor of summer – toasted marshmallows in a cream custard style ice cream.
Author:
Recipe type: Dessert
Serves: 1¼ quarts
Ingredients
  • 1 ½ c heavy whipping cream
  • 1 ½ c whole milk
  • ¼ c glucose
  • ½ c sugar
  • 1 t commercial ice cream stabilizer
  • 5 egg yolks
  • ½ c buttermilk
  • 4 c marshmallows, divided
Instructions
  1. Whisk together sugar and ice cream stabilizer.
  2. In a medium saucepan combine cream, milk, glucose, and sugar mixture. Bring to a boil over medium-high heat. Remove from heat.
  3. Whisk the egg yolks. Slowly pour a half cup of the hot dairy mixture into the egg yolks while whisking constantly to temper the eggs. Pour the egg mixture into the dairy mixture while whisking constantly.
  4. Return pan to stove and set over medium-low heat. Cook, stirring constantly until the custard mixture reaches 180 degrees. Pour into a medium bowl.
  5. Prepare an ice bath by filling a large bowl ⅔ full of ice and water. Nestle the bowl with the ice cream base into the ice bath. Allow to cool, stirring occasionally until its 50 degrees.
  6. While the ice cream base cools, use a cooking torch to toast 1 cup of the marshmallows. Once the first side is toasted, flip over and toast the other side.
  7. Place toasted marshmallows and buttermilk in a blender. Blend until smooth. Pour in the cooled ice cream base and blend until combined, about 15 seconds.
  8. Chill in the fridge for 4 hours or overnight.
  9. Churn in an ice cream maker according to manufacturer’s instructions.
  10. While ice-cream churns, toast remaining 3 cups of marshmallows on both sides.
  11. When the ice cream is ready put a third into a container, add a third of the marshmallows. Mix and repeat with remaining ice cream and marshmallows. Press plastic wrap onto the top of the ice cream and freeze for 4 to 12 hours.
Recipe by Gravel & Dine at https://gravelanddine.com/toasted-marshmallow-ice-cream/