Toasted Marshmallow Ice Cream
A creamy homemade ice cream made with a rich custard base and blended with toasted marshmallows for a nostalgic, campfire-inspired flavor. Soft, smooth, and filled with sweet marshmallow chunks, this frozen treat is a crowd-pleasing summer dessert.
Equipment
- 1 heavy-bottomed saucepan
- 1 Medium mixing bowl
- 1 paring knife (for vanilla bean)
- 1 whisk
- 1 fine-mesh sieve
- 1 baking tray (for toasting marshmallows)
- 1 ice cream maker
- 1 Freezer-safe container with lid
Ingredients
- 480 ml whole milk
- 300 ml double cream heavy cream
- 5 large egg yolks
- 100 g granulated sugar
- 1 whole vanilla bean pod
- 200 g mini marshmallows divided into two portions
Instructions
- Infuse the milk and cream: Pour the whole milk and double cream into a heavy-based saucepan. Split the vanilla bean lengthwise using the dull edge of a paring knife, scraping out the seeds, then add both the seeds and the pod to the saucepan. Place the pan over medium heat and warm slowly until you notice steam and small bubbles forming around the edges. Do not allow the mixture to boil, as this can change the texture. Once gently heated, remove from the stove and set aside.
- Whisk the egg yolks and sugar: In a medium mixing bowl, combine the egg yolks with the granulated sugar. Whisk vigorously until the mixture becomes thick, pale, and slightly frothy. This step not only dissolves the sugar but also incorporates air, giving the custard base a lighter structure.
- Temper the egg mixture: To prevent the eggs from scrambling, carefully temper them with the hot milk mixture. While whisking the yolk mixture constantly, slowly pour in about one cup of the warm milk in a thin stream. Once blended, continue to whisk while adding the remaining milk mixture gradually until everything is fully combined. Placing the bowl on a damp towel will keep it stable as you whisk.
- Cook the custard base: Return the combined mixture to the saucepan and place it over low heat. Stir constantly with a whisk or wooden spoon, allowing the custard to slowly thicken without ever boiling. The process may take several minutes, but patience is key. To test readiness, dip the back of a spoon into the custard, then run your finger across it. If the line remains clean without running together, the custard has reached the proper thickness.
- Strain for a smooth texture: Remove the vanilla pod from the custard, then pour the mixture through a fine-mesh sieve into a clean bowl. This step ensures any lumps or cooked egg bits are removed, leaving a silky, lump-free base.
- Toast the first batch of marshmallows: Spread half of the mini marshmallows evenly across a baking tray. Position the tray under a hot grill (broiler) close to the heat source. Watch carefully, as the marshmallows will puff and brown within minutes and can burn easily. Remove them once golden and slightly charred to your preference.
- Dissolve marshmallows into custard: While the custard is still warm, spoon in the toasted marshmallows and stir until they dissolve completely into the base. Cover the bowl with plastic wrap pressed directly against the custard’s surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours, though overnight chilling gives the best flavor and texture.
- Churn the ice cream: Once thoroughly chilled, pour the custard into your ice cream maker. Follow the manufacturer’s directions to churn until the mixture thickens into a soft-serve consistency. This process incorporates air, which is what makes the ice cream creamy rather than dense.
- Toast the remaining marshmallows: While the machine churns, toast the second half of the marshmallows using the same method as before. Keep an eye on them to avoid burning. Allow them to cool slightly before mixing.
- Fold in marshmallows and freeze: When churning is finished, fold the freshly toasted marshmallows gently into the soft ice cream. Transfer the mixture into a freezer-safe container, smooth the surface, and cover tightly. Freeze for at least 6 hours, or until the ice cream is firm enough to scoop.
- Serve and enjoy: When ready to serve, let the ice cream rest at room temperature for 5 minutes to soften slightly for easier scooping. Dish into cones, bowls, or sundaes, and enjoy the creamy, toasted marshmallow flavor in every bite.
Notes
- Use high-fat cream and whole milk for a rich, creamy texture.
- Toast marshmallows carefully—sugar burns quickly.
- Chill the custard overnight for best results.
- Add marshmallows in two stages: some dissolved for flavor, others folded in for texture.
- Always strain the custard for smoothness.
- Let ice cream sit for 5 minutes before scooping.
- Digital scales ensure accurate ingredient measurement.
- A kitchen torch works well if no grill is available.
- Soft-serve texture after churning will firm up in the freezer.
- Store in an airtight container to avoid freezer burn.
