Toasted Marshmallow Ice Cream

This recipe makes two pints.

In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over medium-low heat until steaming but not boiling and the sugar is dissolved. Remove from heat. Add the vanilla bean paste and let the mixture stand for 1 hour.

Fill a large bowl with ice and water. Place a small bowl into the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.

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 medium-low heat. Once it’s warm, slowly drizzle it into the egg mixture whisking constantly so the eggs do not scramble. Then 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). Don’t allow it to boil but it needs to get hot.

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.

Toast the marshmallows over a burner or grill until nice and golden brown. Set aside.

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.