Toasted Marshmallow Ice Cream

Note: The ice cream base requires at least 4 hours of chilling so plan ahead.

Preheat oven to 375ºF. Line two 9″x13″ baking pans with parchment paper. Divide the marshmallows evenly between the two pans and spread them into an even layer. Be careful not to place the marshmallows too close to the edge of the pan, they will expand quite a bit in the oven. Bake the marshmallows until dark golden brown. This will only take a few minutes but keep an eye on them. Remove pans from the oven and allow to cool.

In a separate bowl, whisk the egg yolks, sugar, and salt together until thickened and pale yellow in color.

In a large pot, combine the milk and heavy cream and cook over medium low heat until steaming. Slowly drizzle about 3/4 cup of the hot milk mixture into the egg yolks while whisking constantly. Then pour the tempered egg yolks back into the pot with the rest of the milk mixture and continue to cook, stirring frequently until the mixture is thick enough to coat the back of a wooden spoon.

Remove from heat and stir in the toasted marshmallows and vanilla. Use a blender or hand blender to blend the custard until smooth. Pour into a clean container and allow it to come to room temperature.

Cover and place in the fridge to chill for at least four hours or overnight.

Churn in an ice cream machine according to the manufacturer’s directions. You can eat it right away at soft serve consistency or transfer to an airtight container and freeze for a couple hours to firm up.

Makes about one quart.

To make a s’mores sundae, just add some crumbled graham crackers and hot fudge!