Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

  Ready in : 45 mins

If you want to add more gluten free recipes to your recipe box, Toasted Marshmallow Ice Cream might be a recipe you should try. This recipe serves 8 and costs 75 cents per serving. One serving contains 349 calories, 5g of protein, and 25g of fat. It works well as a very affordable dessert for Summer. 69 people have tried and liked this recipe. Head to the store and pick up egg yolks, vanillan extract, heavy cream, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 24%, this dish is rather bad. Toasted Marshmallow Ice Cream, Toasted Marshmallow Swirl Ice Cream, and Toasted Marshmallow Ice Cream Cake are very similar to this recipe.

Ingredients

egg yolks

egg yolks

4

granulated sugar

granulated sugar

0.5 cup

heavy cream

heavy cream

2 cups

kosher salt

kosher salt

0.125 teaspoon

marshmallows

marshmallows

14

vanilla extract

vanilla extract

1 tablespoon

milk

milk

1.25 cups

Cooking in Steps

  1. 1
    In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved.

    sugar

    sugar

    milk

    milk

    salt

    salt

    sauce pan
    sauce pan
  2. 2
    Remove from heat.

  3. 3
    Add the vanilla bean paste and let stand for 1 hour.Fill a large bowl with ice and water.

    vanilla paste

    vanilla paste

    water

    water

    ice

    ice

    bowl
    bowl
  4. 4
    Place a small bowl in 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 med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. 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).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.

    heavy cream

    heavy cream

    egg yolk

    egg yolk

    water

    water

    cream

    cream

    sugar

    sugar

    egg

    egg

    milk

    milk

    wrap

    wrap

    plastic wrap
    plastic wrap
    whisk
    whisk
    sieve
    sieve
    spatula
    spatula
    bowl
    bowl
    frying pan
    frying pan
  5. 5
    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.

    marshmallows

    marshmallows

    ice cream

    ice cream

    ice cream machine
    ice cream machine
    spatula
    spatula
  6. 6
    Transfer the ice cream to a freezer safe container and freeze.

    ice cream

    ice cream