Toasted Marshmallow Ice Cream

Poor, poor Colorado. It is so hot and dry here that there is (and has been for some time now) a statewide fire ban.

So that bride who wants sparklers at her wedding this weekend? Nope.

Fireworks? Nope.

Campfires when you’re CAMPING?

Nope, nope, nope.

I was hiking today and a bunch of grey, puffy clouds rolled in. I thought, finally. They left after a few sprinkles. Let’s hope we get some rain, soon.

So while you’re trying to get into the summer spirit, sans campfire, here’s a great way to start: toasted marshmallow ice cream. It’s cool, it’s creamy, it’s TOASTY, it’s delicious.

All the toasting is done using a girl’s best friend- the propane torch; or your broiler/oven. Colorado-safe.

I whip up batches of this ice cream in my always convenient Cuisinart ice cream maker. What I particularly love about this recipe is that it stays incredibly soft, no matter how many days it’s been in the freezer. That is, if it even lasts that long.

It gets it sumptuousness from all those marshies blended in at the end. And it’s totally okay if they get a little more than golden brown. Color equals flavor, people.

Lately I have had friends come over and after a long hike or pool session, I bust into the freezer. “Hey, you gotta try this…”

Their response?

Wide, delighted eyes. Squeals of happiness. And smiles all around.

How to make this recipe:

Toasted Marshmallow Ice Cream (adapted from The Roasting Rambler)

Toasted Marshmallow Ice Cream
 
Ingredients
  • 10 oz marshmallows
  • 2 cups whole milk
  • 1 vanilla bean
  • 5 egg yolks
  • scant ½ cup sugar
  • pinch of salt
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
Instructions
  1. Put the marshmallows on a well-greased baking sheet. Toast them with a propane torch, or, alternatively, place them under your broiler on low for a few minutes, keeping a watchful eye.
  2. When the marshmallows have some nice color on them, remove them from the heat and set aside.
  3. Split the vanilla bean and scrape the seeds into the milk.
  4. Heat the milk and vanilla been seeds and pod over medium heat until it reaches a light simmer.
  5. Combine the egg yolks, sugar, and salt, then temper them with the hot milk mixture.
  6. Place back on medium heat and whisk constantly until the mixture has thickened and reads 179 F.
  7. Remove from heat and let cool for a few minutes.
  8. Carefully remove the toasted marshmallows from the pan and place them in a blender.
  9. Strain the hot ice cream mixture over the marshmallows into the blender and blend for about one minute until the mixture is smooth.
  10. Combine the heavy cream and vanilla extract, and stir it into the ice cream mixture.
  11. Cool the ice cream over an ice bath and when completely chilled, freeze according to your ice cream machine's directions.
About the author

Chef Megan Joy

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Mesquite Graham Crackers | HIGH ALTITUDE BAKES - June 26, 2012

[…] Megan on June 26, 2012 What do you do when you have an ample amount of toasted marshmallow ice cream hanging out in you […]

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