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Marshmallow Ice Cream

Marshmallow Ice Cream
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This toasted marshmallow ice cream is a creamy, nostalgic treat that combines the smoky sweetness of campfire marshmallows with the richness of a homemade custard base. Perfect for summer days or cozy celebrations, it’s a dessert that will delight kids and adults alike!

Ingredients

Scale
  • 3 cups mini marshmallows, divided
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract

Ingredient Notes & Substitutions:

  • Use regular or jumbo marshmallows if mini ones aren’t available—just chop them into smaller pieces.
  • For a lighter version, substitute whole milk with 2% milk.
  • To make it lactose-free, use non-dairy milk and coconut cream.
  • High-quality vanilla extract enhances the flavor significantly.

Instructions

Step 1: Prep the Equipment

Place your ice cream maker bowl in the freezer at least 24 hours ahead. It should be completely solid without any liquid sloshing inside.

Step 2: Toast the Marshmallows

Preheat your oven to broil. Spread 2 cups of mini marshmallows on a baking sheet lined with parchment paper or a Silpat mat. Broil for 1–2 minutes until golden brown and slightly charred. Keep a close eye to avoid burning! Alternatively, use a kitchen torch for more control.

Step 3: Make the Custard Base

  1. In a medium bowl, whisk together the egg yolks and sugar until smooth and pale yellow.
  2. Heat the milk in a saucepan over medium heat until it just starts to simmer (do not boil). Remove from heat.
  3. Slowly whisk about 1/2 cup of the hot milk into the egg mixture to temper it, then pour this back into the saucepan with the remaining milk.

Step 4: Thicken the Custard

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F). Be careful not to overheat or curdle the eggs. Strain through a fine-mesh sieve into a clean bowl.

Step 5: Combine Ingredients

Stir in the heavy cream, vanilla extract, and toasted marshmallows while the custard is still warm. Mix until the marshmallows melt completely into the base.

Step 6: Chill and Churn

Cover the custard with plastic wrap pressed directly onto its surface to prevent skin formation. Refrigerate for at least 3 hours or overnight until thoroughly chilled. Once chilled, churn in your ice cream maker according to manufacturer instructions (about 20 minutes).

Step 7: Add Final Touches

In the last two minutes of churning, add the remaining 1 cup of mini marshmallows, allowing them to mix evenly into the ice cream.

Step 8: Freeze

Transfer to a shallow container or loaf pan. Press plastic wrap directly onto the surface and freeze for at least 4 hours or until firm.

Notes

Serving Suggestions:

  • Serve scoops in waffle cones or bowls topped with extra toasted marshmallows or chocolate drizzle.
  • Pair with warm brownies or cookies for an indulgent dessert.

Tips & Tricks:

  • Always temper eggs slowly to avoid scrambling.
  • Toasting marshmallows adds depth—don’t skip this step!
  • For softer scooping, let ice cream sit at room temperature for about 5 minutes before serving.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to one week.
  • To prevent freezer burn, press plastic wrap directly onto the surface before sealing.

Find it online: https://icecreamin.com/marshmallow-ice-cream/