Toasted Marshmallow Ice Cream

Here we go.  Marshmallows again.  But not just any marshmallows, toasted marshmallow...ice cream!  And it totally tastes like toasted marshmallows!  Love it.  I think that the reasons why I made this recipe are pretty self explanatory.  Toasted.  Marshmallow.  This recipe does involve several steps, but do not be deterred!  You will be happy in the end.


Toasted Marshmallow Ice Cream


7 ounces marshmallows
3 cups half and half, divided
5 egg yolks
1/3 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract


Line a baking sheet with parchment paper and spread the marshmallows in a single layer on the prepared sheet.  Preheat the oven to 350F and place the pan of marshmallows in the oven.  Let the marshmallows slowly toast in the oven, watching closely to prevent burning.  When the marshmallows are a nice dark brown color (they will be very puffed up) remove from the oven and transfer into a blender.  Set aside.


In a large bowl, combine the egg yolks, sugar and salt, and whisk until the mixture is well blended and a pale yellow color.  In a medium sized, heavy bottomed saucepan, heat 2 cups of half and half until it is steaming, but not quite boiling.  Slowly stream about a quarter of the hot half and half into the egg yolk mixture, whisking constantly.  Return the pan of half and half to the burner, and slowly pour the egg yolk mixture in the hot half and half, again whisking constantly.  Slowly heat the mixture stirring constantly until the mixture is thickened and at a near boil.  Do not boil.


Remove the mixture from the heat and stir in the vanilla and remaining 1 cup of half and half.  Let the mixture cool slightly, then pour into the blender on top of the toasted marshmallows.  Blend for about a minute or two with the lid on until the mixture is smooth.  Let the mixture cool to room temperature, then place in the fridge and chill until very cold, 4 hours or overnight.


When ready to freeze the ice cream, blend the mixture again as the marshmallows will have separated slightly from the liquid.  Pour the mixture into your ice cream freezer and freeze according to the manufacturer's instructions.  Makes about 4 cups.


Enjoy!  -Cardamommy