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Ice cream challenge summer: toasted marshmallow at last


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Ice cream challenge summer: toasted marshmallow at last

Nyleve | Aug 14, 2012 10:55 AM

This was on our list from day one. But I didn't get around to making it until yesterday. Toasted marshmallow, I have to tell you, instantly shot up to the top three. Or maybe four. I can't remember anymore. But whatever - it was fantastic, both in taste and texture. Creamy, caramelly and a little burnt. To add an extra jolt, I drizzled in a bit of melted bittersweet chocolate toward the end of the freezing time - completely amazing.

Toasted Marshmallow Ice Cream with Chocolate Crackles

10 oz. large marshmallows
1-1/2 cups milk
1-1/2 cups whipping cream (divided)
1 vanilla bean
5 egg yolks
1/2 cup sugar (or less - I did find this a bit sweet)
Pinch of salt
2 oz. (or so) bittersweet chocolate

Grease a large baking sheet and arrange the marshmallows on it in a single layer. Toast the marshmallows - either with a blowtorch (which didn't work well for me) or under the broiler (which did work) until gooey and nicely toasted on most sides. You may want to flip the marshmallows over so that they get browned on more than one side. Set aside.

Measure the milk and 1/2 cup of the whipping cream into a medium saucepan. Split the vanilla bean and scrape the seeds out into the milk mixture. Toss in the pod too. Heat just until it starts to steam.

In a bowl, whisk the egg yolks with the sugar and salt. Gradually whisk some of the hot milk into the egg mixture to temper it, then whisk it all back into the saucepan. Cook over medium low heat, stirring constantly, until it forms a custard that coats a spoon (or somewhere around 170o). Fish out the vanilla pod.

Scrape the marshmallows into the container of a blender. Gradually add the hot custard to the marshmallows and blend until smooth. You have to do this gradually because at first the marshmallows fill the entire blender container. But eventually it dissolves and makes room for you to add all the liquid. Transfer to a bowl and stir in the remaining 1 cup of whipping cream. Cover with plastic wrap and chill thoroughly.

Pour the ice cream mixture into your machine and let it freeze until it's just about done. Melt the chocolate (in a microwave or wherever) and drizzle in the melted chocolate gradually as the machine is churning. Let the chocolate get churned in before adding another drizzle. Churn for a few more minutes, then transfer to a container and freeze for a couple of hours to firm up.

Makes about a quart.

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