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Farmhouse 1820

DIY, Home and Garden, Food

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Toasted Marshmallow Ice Cream

S'mores+on+a+cone

Toasted Marshmallow Ice Cream
Author: Be Fed Again
Ingredients
  • 1 (10 ounce) bag large marshmallows
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean (split in half and scraped)
  • 5 (large) egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • FOR THE GRAHAM CRACKER CRUMBLE:
  • 4 graham crackers, crumbled
  • 1/4 cup brown sugar
  • 3 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • pinch of salt
Instructions
  1. If you are using a kitchen torch:
  2. Spread marshmallows out on a sheet pan lined with a silicon mat or parchment paper. Light the torch and begin toasting the marshmallows. Turn marshmallows, making sure all surfaces have been toasted. If the marshmallows catch fire, just blow them out.
  3. If you are using the oven broiler:
  4. Preheat the oven to broil setting. Lightly spray a sheet pan with cooking spray. Line the marshmallows on the baking sheet and place under broiler. Keep a constant yet on the marshmallows. Toast and keep rotating until entire marshmallow is toasted.
  5. Put the toasted marshmallows to the side.
  6. Place a fine mesh strainer over a medium sized bowl and set aside.
  7. Put the milk, vanilla bean and scrapings in a heavy bottomed pan over medium heat. Stir regularly, bringing the milk to a light simmer. While the milk warms, place heavy cream in a large bowl with vanilla extract. In another bowl, add egg yolks, sugar, and salt and whisk until mixture is pale yellow.
  8. Once milk is hot, add about a 1/4 cup of the milk to the egg mixture to temper, stirring constantly. Then add milk/egg mixture to the rest of the milk mixture. Allow the mixture to heat back up to steaming, being careful not to let it boil. Stir until the mixture thickens and coats the back of the spoon.
  9. Once thickened, remove vanilla bean. Pour custard through strainer, into empty bowl. Remove strainer and pour mixture back into pan. Add the toasted marshmallows and stir constantly over low hear, until the marshmallows have melted. As soon as they have melted pour mixture into bowl with heavy cream and vanilla.
  10. Stir well to combine.
  11. Cover with plastic wrap and cool in fridge at least 8 hours or overnight.
  12. When the custard is ready to freeze, stir vigorously until mixture is smooth, then pour into ice cream maker.
  13. Freeze in ice cream maker according to manufacturers directions.
  14. FOR THE GRAHAM CRACKER CRUMBLE:
  15. Preheat oven to 350 degrees.
  16. Line a baking sheet with parchment paper.
  17. In a small bowl, mix together crumbled graham crackers and brown sugar. Combine melted butter and vanilla, then stir into graham cracker mixture. Spread evenly on a baking sheet.
  18. Bake for 8 minutes or until lightly browned.