The best part of having a campfire is roasting marshmallows. And this toasted marshmallow ice cream has that burnt sugar taste you get from roasting marshmallows on the campfire mixed right into the ice cream along with more marshmallows mixed in.
This ice cream is awesome on its own but to take it to the next level, stay tuned tomorrow for my S’more Ice Cream Sandwiches.
Tory gave me the ice-cream cookbook Hello, My Name Is Ice Cream for my birthday this year. It tells you all about the science of ice cream and how all the elements, the fat, ice, protein, sugar and air all work together to make a smooth and creamy ice cream. It totally geek out on this stuff – it’s perfect for me! The best part of the book is that for each style of ice-cream the author provides a ‘blank slate’ version to allow you to make your own flavors. And of course that is exactly what I did! I chose a custard style ice cream because I wanted the extra creamy and richness the eggs would bring that would complement the burnt sugar of the marshmallow.
Here’s what you need:
A couple things about the ingredients:
Ice Cream Stabilizer: One of the secrets of creamy ice-cream is controlling the size of the water crystals in the ice cream. An ice-cream stabilizer binds with the water and helps prevent large ice crystals from forming. They are especially effective when combatting the freeze-thaw cycle in your freezer. I used a commercial ice-cream stabilizer. I think it’s worth it.
Glucose: This is a clear, syrup of monosaccharides. It will look similar to corn syrup with a key difference there is no high fructose corn syrup in pure glucose. Glucose is key because it is able to bind twice the water as sucrose – or sugar, which is a disaccharide. This, like the stabilizer, helps with the iciness. If you can’t find it, the author recommends corn syrup or sugar. Corn syrup will help with the texture. Both will be sweeter than glucose.
Marshmallows – I made homemade marshmallows using the recipe provided in the book. I didn’t document this for the blog. You can always use her recipe (if you like ice-cream I really recommend this book!), another marshmallow recipe, or buy a bag of mini marshmallows. I made her homemade marshmallow recipe because her books says the mix-ins are formulated to stay at a softer texture when frozen instead of freezing rock solid. It was definitely worth it!
Alright – let’s get going with the ice-cream.
Start by mixing together the sugar and ice cream stabilizer.
You could also use 1 T, plus 1 t cornstarch mixed with 2 T milk that is whisked into the simmering dairy and cooked for the final minute.
In a medium saucepan combine heavy whipping cream, milk, glucose, and sugar (mixed with stabilizer). Heat over medium-high heat, whisking occasionally, until it comes to a rolling boil. Remove from heat.
Whisk 5 egg yolks.
Temper the egg yolks. Pour a half cup of the hot dairy mixture into the egg yolks slowly while whisking constantly.
Pour the tempered eggs back into the dairy mixture, whisking constantly.
Cook over medium-low heat stirring constantly with a rubber scrapper until the custard reaches 180 degrees.
Fill a large bowl 2/3 full with ice and cold water. Pour the custard into medium bowl and set into the ice bath. Stir occasionally and allow the mixture to cool to 50 degrees. Strain the mixture through a fine mesh sieve to remove any bits of egg yolk (optional but helps ensure a smooth texture).
While the custard base is cooling, spread a cup of marshmallows onto a baking sheet lined with a silicone mat. Use a cooking torch to brown the marshmallows. Flip and brown on the other side.
In a blender combine toasted marshmallows and buttermilk.
Blend until smooth.
Add the cooled ice cream base to the blender with the toasted marshmallow and buttermilk.
Blend on high to combine. Don’t blend too long so you don’t make butter out of the cream. About 15 seconds should do it.
Cure the ice cream base in the fridge for 4 hours or overnight.
Now it’s time to churn the ice-cream. Follow the instructions of whatever ice-cream machine you have. I have the kitchen aid attachment and it’s important to have the dasher running when you pour it in to churn.
While the ice-cream churns you’ll want to toast another 2 to 3 cups of marshmallows.
See it start to get thick? It will take about 20 to 30 minutes and be the texture of soft-serve ice cream.
Now we need to harden the ice-cream. Working in thirds add some ice cream to a container along with a third of the marshmallows. Mix together.
Repeat with the remaining ice cream and marshmallows.
Press some plastic wrap along the surface of the ice cream – this will prevent any ice from forming along the top.
Put the ice cream into the freezer to harden for between 4 to 12 hours.
If you happen to have any leftover marshmallows feel free to toss them on top to make a toasted marshmallow sundae.
If you’re planning to make the S’more Ice Cream Sandwiches, check back tomorrow for the recipe.
- 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
- Whisk together sugar and ice cream stabilizer.
- In a medium saucepan combine cream, milk, glucose, and sugar mixture. Bring to a boil over medium-high heat. Remove from heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill in the fridge for 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- While ice-cream churns, toast remaining 3 cups of marshmallows on both sides.
- 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.