Roasted Marshmallow Ice Cream
Toasted marshmallows swirl through a rich custard base for smoky-sweet, campfire-inspired ice cream.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
Marshmallows are broiled until deeply charred, then blended into a vanilla custard base so every scoop carries a smoky, toasted sweetness. A churned custard base gives this ice cream a dense, creamy texture, while swirls of extra marshmallow add gooey pockets throughout. It's a nostalgic summer treat that brings campfire flavor indoors any time of year.
Ingredients
- 3 cups mini marshmallows, divided
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 1/2 cup mini marshmallows, for swirling
Method
-
Preheat the broiler. Spread 3 cups mini marshmallows in a single layer on a parchment-lined baking sheet.
-
Broil the marshmallows 2 to 3 minutes, watching closely, until deeply golden brown and charred in spots.
-
In a 6-quart saucepan, combine the heavy cream and whole milk. Add the toasted marshmallows and heat over medium, stirring frequently, until the marshmallows melt completely into the cream, about 5 minutes.
-
In a medium bowl, whisk the egg yolks, sugar, and salt until pale and slightly thickened.
-
Slowly ladle about 1 cup of the hot marshmallow cream into the yolk mixture, whisking constantly to temper the eggs.
-
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
-
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens and reaches 170 to 175°F and coats the back of the spoon, 5 to 7 minutes.
-
Strain the custard through a fine-mesh sieve into a clean bowl set in an ice bath. Stir in the vanilla extract.
-
Cool the custard to room temperature, stirring occasionally, then cover and refrigerate until thoroughly chilled, at least 4 hours.
-
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until thick and soft-serve consistency, about 20 to 25 minutes.
-
Fold the remaining 1/2 cup mini marshmallows into the churned ice cream during the last minute of churning, or layer them in while transferring to a storage container.
-
Transfer the ice cream to a loaf pan or airtight container, pressing down gently to remove air pockets, and smooth the top.
-
Freeze until firm, at least 6 hours or overnight, before scooping and serving.
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Roasted Marshmallow Ice Cream
Marshmallows are broiled until deeply charred, then blended into a vanilla custard base so every scoop carries a smoky, toasted sweetness. A churned custard base gives this ice cream a dense, creamy texture, while swirls of extra marshmallow add gooey pockets throughout. It's a nostalgic summer treat that brings campfire flavor indoors any time of year.
13 hr 1 quart 342 cal
Ingredients
- 3 cups mini marshmallows, divided
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 1/2 cup mini marshmallows, for swirling
Method
- 1
Preheat the broiler. Spread 3 cups mini marshmallows in a single layer on a parchment-lined baking sheet.
- 2
Broil the marshmallows 2 to 3 minutes, watching closely, until deeply golden brown and charred in spots.
- 3
In a 6-quart saucepan, combine the heavy cream and whole milk. Add the toasted marshmallows and heat over medium, stirring frequently, until the marshmallows melt completely into the cream, about 5 minutes.
- 4
In a medium bowl, whisk the egg yolks, sugar, and salt until pale and slightly thickened.
- 5
Slowly ladle about 1 cup of the hot marshmallow cream into the yolk mixture, whisking constantly to temper the eggs.
- 6
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 7
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens and reaches 170 to 175°F and coats the back of the spoon, 5 to 7 minutes.
- 8
Strain the custard through a fine-mesh sieve into a clean bowl set in an ice bath. Stir in the vanilla extract.
- 9
Cool the custard to room temperature, stirring occasionally, then cover and refrigerate until thoroughly chilled, at least 4 hours.
- 10
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until thick and soft-serve consistency, about 20 to 25 minutes.
- 11
Fold the remaining 1/2 cup mini marshmallows into the churned ice cream during the last minute of churning, or layer them in while transferring to a storage container.
- 12
Transfer the ice cream to a loaf pan or airtight container, pressing down gently to remove air pockets, and smooth the top.
- 13
Freeze until firm, at least 6 hours or overnight, before scooping and serving.