Yep. That’s right.
Toasted marshmallow. Ice Cream.
I couldn’t let National Ice Cream Month pass by without an indulgent summer treat. No, this recipe isn’t healthy – but we all deserve a splurge every now and then, right?!
I’m pretty sure the idea of combining toasted marshmallows with ice cream originated with Spike Mendelsohn (of Top Chef fame). I was first introduced to Spike’s milkshake when Joy posted the recipe on her blog, and not long after I stumbled upon a creative take on the idea… to actually make toasted marshmallow ice cream!
I finally got around to making a slightly adapted version of the original recipe, and was blown away by how delicious it was.
Start with decent marshmallows. “Healthy marshmallows” is certainly an oxymoron, considering most kinds are predominantly sugar with some corn syrup tossed in, but you can find varieties that don’t have artificial ingredients. Heck, you can even make your own – I think I’ll do that next time!
In order to achieve that irresistible char on the marshmallows, you have a few options: toasting them with a kitchen torch (pictured above; the method I used), broiling them, or (if you’re using large marshmallows) roasting them over a gas stove burner.
I never use the broiler in our oven, so I can’t vouch for that technique, but the torch worked perfectly! Just be sure to lay down a silicon baking mat (or parchment paper) first, because toasted marshmallows can be a hot mess.
Get ‘em nice and browned on all sides for the optimal roasted-over-a-campfire flavor.
Toss the toasted marshmallows into a blender and try to forget about them while you make the custard base.
Yes, this ice cream recipe calls for a custard base – which involves tempering egg yolks. Don’t be scared! It’s pretty straightforward, and results in a lusciously rich & creamy final product.
The cooked custard base gets blended up with the marshmallows until frothy and thick, and then takes a trip into the fridge until well-chilled. I’ve learned the hard way that your ice cream base must be very cold in order to churn properly! Don’t be tempted to churn it before it’s had a chance to fully chill. To be on the safe side, give it about 6 hours.
When the base is cold, just pour it straight from the blender into your ice cream maker, and churn away.
The egg yolks and heavy cream keep the final product rather soft even when fully frozen, so you won’t have any difficulty scooping it straight from the freezer.
Friends, this ice cream is just fantastic.
Think rich french vanilla ice cream meets marshmallow fluff meets pudding.
I brought the ice cream to a BBQ, and everyone seemed to enjoy it! It would be dangerous to have this sitting in the freezer at home, so I’m glad I made it to share with friends. Ice cream isn’t a typical dessert to bring to a party or get-together, but the unexpectedness makes it unique and fun.
To up the funness (what, you don’t say “funness”?) factor, you could even sandwich a scoop of this marshmallow ice cream between sheets of graham crackers, and roll the edges in mini chocolate chips for a s’mores ice cream sandwich.
Yes. Do it.
Toasted Marshmallow Ice Cream
Printer-Friendly Recipe
adapted from this recipe by Roasting Rambler
yield: about 4 cups; 8 servings
Ingredients:
- 7 oz all-natural marshmallows (I used Elyon mini natural vanilla marshmallows – available at Whole Foods)
- 2 cups 1% lowfat milk, preferably organic
- 1 tsp vanilla bean paste
- 5 egg yolks
- 1/3 cup evaporated cane juice OR other unrefined granulated sugar
- pinch of salt
- 1 cup heavy cream, preferably organic
- 1 tsp pure vanilla extract
Directions:
I used a brûlée torch to toast the marshmallows. If you don’t have a kitchen torch, please see the linked original recipe above for the broiler method.
- Line a baking sheet with a silicon baking mat or parchment paper. Spread the marshmallows out in an even layer on the prepared sheet.
- Light the torch, hold it a few inches above the marshmallows, and wave it quickly over the top of the marshmallows, toasting them evenly. If any of the marshmallows catch fire, just blow out the flames. Once the tops of the marshmallows are toasted (you’re looking for dark brown coloration), carefully turn them over using a thin metal spatula.
- Repeat step 2 until all sides of the marshmallows are toasted.
- Using the spatula, transfer the marshmallows into a blender. Set aside.
- Place the egg yolks, evaporated cane juice, and salt in a large mixing bowl. Whisk vigorously until the mixture turns a pale yellow color. Set aside.
- Place the milk and vanilla bean paste in a medium-sized heavy-bottomed saucepan. Set the burner on your stove to medium heat. Heat the mixture, stirring often, until it is steaming but not quite simmering.
- Spoon out about 1/4 cup of the hot milk and slowly stream it into the egg yolk mixture, whisking constantly to temper the eggs.
- When the mixture is well-combined, repeat step 7 with an additional 1/4 cup of the hot milk.
- Pour the tempered egg mixture into the saucepan with the hot milk and heat, stirring slowly but constantly, until the mixture coats the back of a wooden spoon and has thickened to the consistency of heavy cream.
- Remove mixture from the heat and whisk for a few minutes to cool it down slightly. Pour mixture over the marshmallows in the blender. Blend for a minute or so, then let the mixture sit with the lid off for a couple of minutes. Replace the lid and run the blender for an additional minute.
- Add the cold heavy cream and vanilla extract to the blender and blend for 30 seconds.
- Remove lid of blender and let sit on the counter until the mixture cools to room temperature. Replace the lid and let mixture chill in the fridge until very cold, at least 6 hours.
- When ready to churn the ice cream, give the mixture a quick blend (it will be very thick after chilling, and some of the marshmallow might have begun to separate from the liquid), pour into your ice cream maker, and follow manufacturer’s instructions.
- Transfer ice cream to a sealable container, cover, and place in freezer until firm, at least 2 hours.
Nutritional Information Per Serving (about 1/2 cup):
276 calories, 14.4 grams fat, 8.2 grams saturated fat, 31.8 grams carbohydrates, 29.9 grams sugars, 5.2 grams protein
