Toasted Marshmallow Ice Cream
Toasted Marshmallow Ice Cream recipe from the ‘Scoop Adventures: The Best Ice Cream of the 50 States.’
Makes1 Quart (940 mL)
7 oz (200g) mini marshmallows
1 ½ cups (355ml) whole milk
1 ¾ cups (414ml) heavy cream
⅓ cup (67g) sugar
⅛ teaspoon salt
½ tsp vanilla extract
Fill a large bowl with ice water and set aside. Combine the milk, heavy cream and sugar in a medium saucepan and place over medium heat. Bring the milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Reduce the heat to low and add the toasted marshmallows. Whisk until the marshmallows melt, 5 minutes. Pour into a medium bowl. Whisk in the salt. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Add the vanilla. Cover and chill overnight.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into a freezer-safe container. Freeze until firm, at least 4 hours.
Serving suggestion: Top with a scoop of Cow Patty Ice Cream (page 84) or other chocolate ice cream, sprinkle with graham cracker crumbs and you have a cool s’more in a bowl.
This toasted marshmallow ice cream is the second recipe I share from the ice cream cookbook “Scoop Adventures: The Best Ice Cream of 50 States” by Lindsay Clendaniel. Lindsay shares the amazing ice cream recipes she picked during her travels across the country sampling ice cream from specialty shops and restaurants.
The previous banana pudding ice cream recipe was well received. S’mores are one of the best American creations. Roasting marshmallows over an open fire, pilling the gooey marshmallow off the stick you found in the woods, and watching it ooze all over as you squeeze in between two graham crackers and a piece o chocolate is a piece of haven. The dark caramelized sugar on a toasted marshmallow is a flavor on its own. Scoop this ice cream at your next backyard get-together and you will be everyone’s favorite.