Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

If you want to add more gluten free recipes to your recipe box, Toasted Marshmallow Ice Cream might be a recipe you should try. This recipe serves 8 and costs 75 cents per serving. One serving contains 349 calories, 5g of protein, and 25g of fat. It works well as a very affordable dessert for Summer. 69 people have tried and liked this recipe. Head to the store and pick up egg yolks, vanillan extract, heavy cream, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 24%, this dish is rather bad. Toasted Marshmallow Ice Cream, Toasted Marshmallow Swirl Ice Cream, and Toasted Marshmallow Ice Cream Cake are very similar to this recipe.

Ingredients

You need the ingredients below to cook it

  • egg yolks

    egg yolks

    egg yolks

    4 Items

  • granulated sugar

    granulated sugar

    granulated sugar, divided

    100 grams

  • heavy cream

    heavy cream

    heavy cream

    476 milliliters

  • kosher salt

    kosher salt

    kosher salt

    0.125 teaspoons

  • marshmallows

    marshmallows

    toasted marshmallows

    14 Items

  • vanilla extract

    vanilla extract

    vanilla bean paste or vanilla extract

    1 Tbsp

  • milk

    milk

    whole milk

    305 milliliters

Instructions

Let's follow the instructions for cooking it

  1. In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Remove from heat. Add the vanilla bean paste and let stand for 1 hour.
  2. Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.
  3. In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat-resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).
  4. Strain the milk mixture into the cream, remove the strainer and stir to combine. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
  5. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the mixture reaches soft serve consistency, add the toasted marshmallows one at a time and continue churning until combined. Use a spatula to push any marshmallows through that may stick to the churn. Transfer the ice cream to a freezer safe container and freeze.