Toasted Marshmallow Ice Cream
This Toasted Marshmallow Ice Cream is the perfect blend of creamy richness and smoky sweetness. With toasted marshmallows folded into a velvety custard base, this dessert captures the nostalgic flavors of campfire treats in every scoop. Whether you’re serving it at a summer gathering or indulging in a cozy night at home, this recipe is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (Inc0luded Chill Time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 480 ml whole milk
- 300 ml double cream (heavy cream)
- 5 large egg yolks
- 100 g granulated sugar
- 1 vanilla bean pod (or 1 tsp vanilla extract)
- 200 g mini marshmallows, divided
Instructions
In a heavy-based saucepan, gently heat the milk and cream over medium heat. Split the vanilla bean pod, scrape out the seeds, and add both seeds and pod to the mixture. Heat until small bubbles form around the edges (do not boil). Remove from heat.
In a mixing bowl, whisk together egg yolks and sugar until pale and thickened.
Slowly pour about one cup of the warm milk mixture into the egg yolk mixture while whisking constantly. Gradually add the rest of the milk mixture while whisking to combine thoroughly.
Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Avoid boiling to prevent curdling.
Remove the vanilla pod and strain the custard through a fine sieve into a clean bowl. Toast half of the mini marshmallows under a broiler until golden brown (watch closely to avoid burning). Stir toasted marshmallows into the warm custard until dissolved. Cover with plastic wrap directly on the surface and chill for at least 2 hours or overnight.
Once chilled, pour the custard into an ice cream machine and churn according to manufacturer instructions until soft-serve consistency.
Toast the remaining marshmallows as before, fold them into the churned ice cream, and transfer to a freezer-safe container. Freeze for at least 6 hours before serving.
Notes
Serving Suggestions:
Serve in bowls or cones with extra toasted marshmallows or drizzle with melted chocolate for added indulgence. Pair with brownies or graham crackers for a s’mores-inspired treat!
Tips & Tricks:
- Keep an eye on marshmallows while broiling—they toast quickly!
- Use a damp tea towel under your mixing bowl while whisking to keep it steady.
- For extra creamy ice cream, chill custard overnight before churning.
Storage:
Store in an airtight container in the freezer for up to 2 weeks. Let it soften at room temperature for 5–10 minutes before scooping.
Find it online: https://icecreamin.com/toasted-marshmallow-ice-cream/