I told you I would try all the flavors of my childhood, and here we go again. And don’t pretend it bothers you. We all know that is not true. Not even a little. The star of the show today is my love for marshmallows. I’ve always been a fan. Like I know all the facts of your life fan. Do I know a majillion ways to use marshmallows? Duh. Rice Krispie Treats? Of course. Marshmallows in my hot chocolate? Only about 17 of them, especially when the cup only hold 9. Bailey’s marshmallows too. Yes it’s a thing and it’s my favorite thing. Another marshmallow thing? S’mores.
For reals. The main star of my s’mores is always the biggest, toastiest marshmallow around. I always grab 4 — 2 to eat when I burn them and 2 for s’mores making. I’m a total marshmallow hog.
Look, Mom. I didn’t burn them.
So this ice cream is definitely a good idea. I’ve been meaning to check this off the baking to do list for a long long time. But I had a major dilemma. Does it go better with peanut butter cookies or graham crackers? Fluffernutter or s’mores? Two of the greatest uses of marshmallows around. Well peanut butter goes with any ice cream. Obviously. But toasted marshmallow ice cream was invented for stores ice cream sandwiches. Probably.
This is definitely a good problem to have. But still it is a problem. Man. What’s a girl to do? Make both kinds. Naturally. Even though I just made peanut butter ice cream sandwiches, this was a necessary step to ice cream sandwich heaven.
My Stairway to Heaven
So is stuffing this ice cream between two graham crackers. Oh right. I dipped those graham crackers in chocolate. It is now totally a s’more. Back to childhood for just a little moment longer.
Directions for Toasted Marshmallow Ice Cream
From Fudging Ahead
- 5 egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 1 vanilla bean, split open
- 8 oz marshmallows
- 1 Tablespoon vanilla extract
- Start by stirring together the sugar, 1 cup cream, and the milk in a medium saucepan over medium heat. Heat until the mixture reaches 170 degrees. Stir in the vanilla bean and scrape out its insides. Cover the pan and let sit for 30 minutes.
- Meanwhile, preheat the broiler. On a baking pan covered in parchment, spread out the marshmallows in one even layer. Keep a careful watch on the pan. After about one minute, the marshmallows should be toasted. You want them to just start to toast, but not to char. They will begin to char super quickly, so be on the lookout! Remove the pan and let cool.
- Put the remaining heavy cream in a large bowl and put a mesh strainer on top.
- In a small bowl, whisk together the egg yolks. Stir in some of the warmed milk mixture to temper the eggs. Then pour all of it into the saucepan. Return to medium heat and cook, stirring, until it coats back of a spatula. Remove from heat at this point and pour the custard through the mesh strainer into the heavy cream.
- Cool for 15-30 minutes in fridge
- Set aside the vanilla bean.
- Take the toasted marshmallows, and with wet fingers, scrape them into a blender. Add in the custard and blend until smooth. Pour back into the large bowl and refrigerate for a few hours, or overnight if possible.
- I used these Peanut Butter Cookies
- I used graham crackers dipped in melted chocolate. I decided to use Hershey’s do remain truthful to childhood, but any milk chocolate works.
- To assemble, place one heaping scoop of ice cream on cookie and place other half on top. Push down, firmly but gently, and place in freezer for a few more hours.
- Get ready for ice cream consumption or, you can always save them for secret eating.