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Toasted Marshmallow Ice Cream

Yield: 2 quarts

Equipment:

  • 3 - Bowls
  • 1 - Saucepot
  • 1 - Rubber Spatula
  • 1 - Whisk
  • 1 - Ice Cream Machine

Ingredients:

  • 7 oz Mini Marshmallows
  • 1 qt Half and Half
  • 4 ea Egg Yolks
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Hot Fudge (optional)
  • 1/4 cup Graham Cracker Crumbs (optional)

Instructions:

  1. Line a baking sheet, and arrange the marshmallows in a single layer
  2. Toast under a broiler (less than a minute)
  3. Heat the half and half over medium heat until it reaches a simmer
  4. Stir in the vanilla
  5. Whisk together the eggs and sugar
  6. Temper the half and half with the eggs, pour back into the saucepan
  7. Cook until the custard has thickened
  8. Remove from the heat and whisk in the toasted marshmallows
  9. Cool down in an ice bath
  10. Freeze custard in an ice cream machine
  11. Mix in fudge and graham cracker crumbs if desired

Notes:

  • The broiler will toast the marshmallows quickly, so keep an eye on them.