Toasted Marshmallow Ice Cream Recipe
Filled with toasted marshmallows in the frozen custard base, along with chunks of charred marshmallows throughout, this Marshmallow Ice Cream will remind you of your favourite campfire cookouts. It's a family favourite you'll all love this summer.
Servings: 12 servings
Calories: 231kcal
Equipment
- Ice Cream Machine
Ingredients
- 480 ml whole milk
- 300 ml double cream (heavy cream)
- 5 large egg yolks
- 100 g granulated sugar
- 1 vanilla bean pod
- 200 g mini marshmallows divided into two
Instructions
- Heat the milk and cream gently. Split the vanilla bean in half and scrape out the seeds with a paring knife's dull (non-cutting) side. Combine vanilla seeds, pod, milk, and heavy cream in a medium saucepan. Cook over medium heat until it begins to simmer and small bubbles appear around the edge of the saucepan. Whatever you do, don't boil the milk. Turn the heat off.
- Whisk eggs and sugar. Place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale.
- Combine the two mixtures by tempering the egg yolks. While whisking the yolks continuously, pour in a cupful of the milk mixture in a thin stream. Then slowly pour in the remainder. TIP: place the bowl on a tea towel to stop it from sliding around. And whisk until thoroughly combined.
- Thicken the custard. Pour the mixture straight back into the saucepan and return to low heat on the stovetop. Heat the custard whilst constantly whisking, until it thickens. Do this on low heat and don't let the custard boil otherwise, it will split or cook the eggs and scramble them. Test that the custard has thickened by coating the back of a spoon and running your finger through it- if the pass stays- the custard is sufficiently thickened. If it joins then carry on heating on the stovetop
- Sieve, toast marshmallows and mix in. Sieve: Remove the vanilla pod from the custard and pour the custard through a sieve set over a bowl. This removes any lumps that might have formed.Toast marshmallows. Place half the mini marshmallows (100g/3.5oz) on a baking tray. Heat under a grill (broiler) as close to the heat component or flame as possible for a couple of minutes until toasted on top. You can decide the level of charring. Note: don't leave them even for a second. the sugars in the marshmallows can catch and set alight very quickly.Mix In: Spoon toasted marshmallows into the hot custard base and stir until fully dissolved. Cover with plastic wrap touching the surface to prevent a skin from forming. Cool to room temperature and then place in the fridge and leave to cool down for at least two hours - or until cool and thickened. I like to leave it overnight for super creamy ice cream.
- Churn the ice cream. Once the custard is sufficiently chilled, pour it into the ice cream machine and churn, following the manufacturer's operating instructions. The ice cream will become a soft-serve consistency.
- Add more toasted marshmallows and freeze. Toast: Once churned, toast the remaining marshmallows under the grill as we did previously. Add them to the churned ice cream and mix in until combined. Freeze: Pour the churned marshmallow custard into a freezer-safe ice cream dish/container. Freeze for a minimum of 6 hours. When ready to serve, scoop, serve and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Storage: Store in an airtight container for a maximum of 6 weeks.
If you don't have access to a grill/broiler. Use a kitchen torch/butane torch to char the marhmallows. Alternatively, heat the marhmallows in a hot oven until melted, you will not get the same charred taste though.
TIP 1: Use quality ingredients. The fewer the ingredients in a recipe, such as this one, the more important it is to use the best quality that you have available. There's nowhere to hide so let the flavour shine!
TIP 2: High-fat milk and cream are essential. To secure that creamy smooth texture the fat content has to be high as it reduces the ice crystals from forming.
TIP 3: Chill the custard fully. Once the custard is made, it should cool to room temperature and then be chilled sufficiently before churning. The colder the custard, the better ability your machine will have to churn it to an airy soft-serve state.
TIP 4: Pick what size marshmallows you prefer. If you prefer large marshmallow pieces in the ice cream, then use regular-sized marshmallows. You decide.
TIP 5: Don't leave the marshmallows when charring. The sugar catches pretty quickly and can burn and catch fire fast.
To make No-Churn Marshmallow Ice Cream:
Heat 1 can of condensed milk in a saucepan on low heat until just simmering. Add in 100g/3.5oz toasted marshmallow and stir until dissolved. Pour into a bowl and cool completely to room temperature.
Once cooled, whisk together 600ml/21/4 cups double (heavy) cream and 1 teaspoon of vanilla extract until soft peaks form.
Toast the remaining 100g/3.5oz mini marshmallows. Cool to room temp before adding to the mixture and stir until combined.
Pour into a freezer-safe container and freeze for 4 hours minimum. Scoop and serve!
Once cooled, whisk together 600ml/21/4 cups double (heavy) cream and 1 teaspoon of vanilla extract until soft peaks form.
Toast the remaining 100g/3.5oz mini marshmallows. Cool to room temp before adding to the mixture and stir until combined.
Pour into a freezer-safe container and freeze for 4 hours minimum. Scoop and serve!
Nutrition
Calories: 231kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 26mg | Potassium: 95mg | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg