Toasted Marshmallow Ice Cream Recipe

Ingredients

• 480 ml whole milk
• 300 ml double cream (heavy cream)
• 5 large egg yolks
• 100 g granulated sugar
• 1 vanilla bean pod
• 200 g mini marshmallows (divided into two)

Instructions

1. 1

   Heat the milk and cream gently. Split the vanilla bean in half and scrape out the seeds with a paring knife's dull (non-cutting) side. Combine vanilla seeds, pod, milk, and heavy cream in a medium saucepan. Cook over medium heat until it begins to simmer and small bubbles appear around the edge of the saucepan. Whatever you do, don't boil the milk. Turn the heat off.

2. 2

   Whisk eggs and sugar. Place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale.

3. 3

   Combine the two mixtures by tempering the egg yolks. While whisking the yolks continuously, pour in a cupful of the milk mixture in a thin stream. Then slowly pour in the remainder. TIP: place the bowl on a tea towel to stop it from sliding around. And whisk until thoroughly combined.

4. 4

   Thicken the custard. Pour the mixture straight back into the saucepan and return to low heat on the stovetop. Heat the custard whilst constantly whisking, until it thickens. Do this on low heat and don't let the custard boil otherwise, it will split or cook the eggs and scramble them. Test that the custard has thickened by coating the back of a spoon and running your finger through it- if the pass stays- the custard is sufficiently thickened. If it joins then carry on heating on the stovetop

5. 5

   Sieve, toast marshmallows and mix in. Sieve: Remove the vanilla pod from the custard and pour the custard through a sieve set over a bowl. This removes any lumps that might have formed.Toast marshmallows. Place half the mini marshmallows (100g/3.5oz) on a baking tray. Heat under a grill (broiler) as close to the heat component or flame as possible for a couple of minutes until toasted on top. You can decide the level of charring. Note: don't leave them even for a second. the sugars in the marshmallows can catch and set alight very quickly.Mix In: Spoon toasted marshmallows into the hot custard base and stir until fully dissolved. Cover with plastic wrap touching the surface to prevent a skin from forming. Cool to room temperature and then place in the fridge and leave to cool down for at least two hours - or until cool and thickened. I like to leave it overnight for super creamy ice cream.

6. 6

   Churn the ice cream. Once the custard is sufficiently chilled, pour it into the ice cream machine and churn, following the manufacturer's operating instructions. The ice cream will become a soft-serve consistency.

7. 7

   Add more toasted marshmallows and freeze. Toast: Once churned, toast the remaining marshmallows under the grill as we did previously. Add them to the churned ice cream and mix in until combined. Freeze: Pour the churned marshmallow custard into a freezer-safe ice cream dish/container. Freeze for a minimum of 6 hours. When ready to serve, scoop, serve and enjoy!