Toasted Marshmallow Ice Cream recipe from the ‘Scoop Adventures: The Best Ice Cream of the 50 States.’
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.
This Recipe Goes Well with:
Toasted Marshmallow Ice Cream Recipe
Toasted Marshmallow Ice Cream recipe from the 'Scoop Adventures: The Best Ice Cream of the 50 States.
Recipe from Scoop Adventures: The Best Ice Cream of the 50 States by Lindsay Clendaniel Page Street Publishing/March 2014
- 7 oz mini marshmallows (200 g)
- 1 ½ cups whole milk (355 ml)
- 1 ¾ cups heavy cream (414 ml)
- ⅓ cup sugar (67 g)
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Preheat the oven to 350°F (180°C, or gas mark 4). Line a rimmed baking sheet with parchment, allowing the parchment to hang over the edges of the pan. Spread out the mini marshmallows on the baking sheet. Bake until dark brown in color, with some marshmallows beginning to burn, 12 to 14 minutes. Remove from the oven and set aside.
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.