Friday, October 5, 2012

Toasted Marshmallow Ice Cream

I made this for my son's S'mores Ice Cream Cake. DELICIOUS! I got the recipe here but just used the ice cream base, not the fudge swirl.

10 oz Marshmallows (homemade if you have the time!)
1 whole vanilla bean
2 cups whole milk
5 egg yolks(save 2 whites for the frosting if you are making the above cake!)
1/2 cup sugar
1 cup heavy cream
1 tsp vanilla extract
pinch of salt

On a parchment paper lined baking sheet spread marshmallows out in a single layer. I made my own marshmallows and trying to cut a corner I didnt bother slicing them, it was a bit messy, but it worked fine

Place them under a broiler for 30 seconds to 1 minute until well toasted(dont let them burn!)

Cool slightly and flip over, toast the other side.

Set them aside to cool

Split the vanilla bean lengthwise and scrape the seeds into a pan with the milk, then add the whole bean. Bring the milk to a simmer  over medium heat.

While it is coming to temperature whisk the egg yolks with the sugar and the salt.

SLOWLY in a thin stream whisk the milk into the egg mixture. (must be MILK into EGG, not the other way around, it cooks the egg if you do it backwards!)Whisking constantly. Pour the entire mixture back into the saucepan and reduce heat to medium low. Cook stirring constantly until the temperature reaches 170.

Strain mixture through a sieve into a bowl.

Let the mixture cool , stirring often to help it cool a bit faster, hot liquid in a blender can make for an unpleasant surprise!

Place toasted marshmallows in a blender, then pour the milk/egg mixture in as well.

Puree until rather smooth(I like to leave a few marshmallow chunks) then add the heavy cream and vanilla and blend for a few seconds more.

Pour into a bowl and refrigerate overnight (or a minimum of 8 hours)

The next day, whisk the mixture well until it is pour-able then pour into your ice cream maker and proceed with your manufacturers instructions.

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