Creamy ice cream with the flavor of campfire toasted marshmallows.
I just got back from a week at my family’s cabin in Idaho. It was wonderful and I can’t wait to tell you more about it, but first I must tell you about this ice cream. It starts with toasted marshmallows and ends with a rich and creamy ice cream that reminisces of warm summer nights spent around a campfire. Summer just isn’t summer without enjoying at least one s’more, am I right? As much as I love the combination of toasted marshmallow, graham cracker, and chocolate, often I prefer to eat just the marshmallow straight from the roasting stick. I don’t really even mind if it catches fire, I have to blow it out, and I’m left with a charred mess. It’s almost better that way.
And now I don’t even need a campfire to enjoy the taste of toasted marshmallows. I can dish it up straight from the freezer.
If you have a small kitchen torch, then toasting the marshmallows will be really easy. If not, just use your oven broiler and keep your eye on them. After toasting the marshmallows simply use a blender to combine them with the custard for the ice cream. Churn it up and voila, you have toasted marshmallow ice cream.
If you want to add a chocolate sauce and some graham cracker crumbles to a bowl of this ice cream, you would have yourself a mighty fine s’more sundae. I had plans to do just that, but changed my mind after my first spoonful. It didn’t need any toppings or garnishes, it’s incredible all on its own.
Toasted Marshmallow Ice Cream
- 5 large egg yolks
- 2 cups whole milk (470 ml)
- 1 cup heavy cream (235 ml)
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar (66 grams)
- Pinch of salt
- 7 ounces marshmallows (200 grams) (I used 9 jumbo "campfire" marshmallows)
- To make the custard base, combine the whole milk and sugar in a saucepan over medium high heat. Heat the mixture until steaming and bubbles appear at the edges, do not boil. Meanwhile, whisk together the egg yolks in a large bowl. Slowly add the heated milk mixture to the egg yolks while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat until thickened and coats the back of a spoon, stirring frequently. Pour mixture through a mesh strainer into a large bowl. Add the heavy cream, vanilla extract, and salt. Set aside.
- Spread the marshmallows out on a sheet pan lined with parchment paper or a silpat. Toast the marshmallows with a kitchen torch or an oven broiler. If you use a broiler, place the oven rack as high as possible and watch the marshmallows very closely to ensure they don't burn. Rotate the marshmallows so that they are evenly toasted on each side.
- In a blender, add the custard mixture and the toasted marshmallows and puree until smooth. Chill completely in the fridge. Freeze in an ice cream machine according to the manufacturer's instructions. Let harden in the freezer for an addition few hours before serving.