My husband asked me to stop making ice cream last night. I guess my ice cream making binge isn't doing his waistline any favors, either, though I can't tell a difference. But, maybe I should stop now because ending with Toasted Marshmallow Ice Cream would be ending on a high note. If you like toasted marshmallows you will love this ice cream. The toasted marshmallow flavor is subtle enough to taste but not overpower. The ice cream isn't overly sweet, which you would expect from 1/2 of sugar and a 10 oz package of marshmallows. This might just be my new favorite ice cream. At least it's my favorite this week.
The recipe, from Roasted Rambler, isn't difficult but I'm not going to lie; roasting the marshmallows is a pain in the ass. He gives two methods - broiler and torch. I used both because I ran out of fuel in the torch. The torch method was going to take a while, but I agree that it is better than the broiler method, in that it wasn't as messy. Although, the torch seemed to scorch the marshmallows whereas the broiler gave them a very nice golden brown toast. When I broiled the marshmallows, I left the oven door open with the idea that without the enclosed heat, the marshmallows wouldn't melt into a big mess. I had moderate success. The fact is, toasted marshmallows are messy no matter what, but it is well worth the mess to eat this fabulous ice cream.
Toasted Marshmallow Ice Cream
10 ounces marshmallows 2 cups skim milk 1 cup heavy cream 5 egg yolks scant 1/2 cup sugar 1 vanilla bean (split in half and scrapped) 1 tsp vanilla pinch salt
There are two options for toasting the marshmallows in the kitchen. You can use a broiler (not recommended) or use a torch (recommended).
Move one of the shelves in your oven to the highest possible position and preheat the broiler at high for a few minutes. Meanwhile, line a large sheet pan with parchment paper or a silicon mat and spread the marshmallows over the pan in a single layer. Place the pan directly under the broiler and watching closely, let them start to brown. Once they start to toast remove and place in the refrigerator to cool completely. Then flip each marshmallow over and toast the other side. If the marshmallows start to expand too much make sure to remove them before they hit the heating element.
Spread the marshmallows out in a single layer on a sheet pan lined with parchment or a silicon mat (recommended). Light the torch and begin toasting the marshmallows. If the marshmallows catch fire, blow them out, careful not to blow on the torch and mindful that you’re holding something that could burn down your house. You’ll need to rotate the marshmallows to toast every side. Be careful because the marshmallows can get very hot!
Making the ice cream base
Transfer the toasted marshmallows to the blender. Put the milk and the vanilla bean and scrapings in a heavy bottomed pan and turn the heat to medium. Stir regularly bring the milk up to a light simmer (it should be steaming, but not boiling much). While the milk warms up, put the egg yolks, sugar, and salt into a bowl and whisk together vigorously until the mixture is pale yellow.
Once the milk is hot, remove the vanilla bean and add about 1/4 cup of the milk to the egg yolk mixture while stiring. Once the milk and eggs are well mixed, add a litte more hot milk and mix again. You’re gently warming the eggs so that you don’t end up with creamy scrambled eggs. Then pour the yolk/milk mixture into the milk in the pan and start stiring gently, but constantly. Allow the mixture to heat back up to steaming, but make sure that the mixture doesn’t boil. The mixture should thicken up to about the consistency of heavy cream. Take it off the heat and stir vigoursly for about 3 minutes to cool slightly and then pour into the blender with the marshmallows.
Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down). Run the blender again for about a minute and then add the vanilla and the cold cream and run the blender for about 30 seconds more. Pour the mixture into a bowl, cover, and place in the refrigerator. Refrigerate for at least 8 hours. Right before churning in your favorite ice cream maker, whisk the ice cream mixture to throughly blend everything together. Churn in your ice cream maker and then allow the ice cream to ripen (freezer harder) in the freezer for at least two hours.