Toasted Marshmallow Ice Cream
Need a gluten free side dish? Toasted Marshmallow Ice Cream could be an awesome recipe to try. This recipe makes 8 servings with 350 calories, 4g of protein, and 26g of fat each. For 71 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of egg yolks, marshmallows, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. 69 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Summer. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. If you like this recipe, you might also like recipes such as Toasted Marshmallow Ice Cream, Toasted Marshmallow Swirl Ice Cream, and Toasted Marshmallow Ice Cream Cake.
Servings: 8
Ingredients:
4 egg yolks
1/2 cup granulated sugar, divided
2 cups heavy cream
1/8 teaspoon kosher salt
14 toasted marshmallows
1 tablespoon vanilla bean paste or vanilla extract
1 1/4 cups whole milk
Equipment:
sauce pan
bowl
plastic wrap
whisk
sieve
spatula
frying pan
ice cream machine
Cooking instruction summary:
- In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Remove from heat. Add the vanilla bean paste and let stand for 1 hour.
- Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.
- In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat-resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).
- Strain the milk mixture into the cream, remove the strainer and stir to combine. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
- Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the mixture reaches soft serve consistency, add the toasted marshmallows one at a time and continue churning until combined. Use a spatula to push any marshmallows through that may stick to the churn. Transfer the ice cream to a freezer safe container and freeze.
Step by step:
1. In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved.
2. Remove from heat.
3. Add the vanilla bean paste and let stand for 1 hour.Fill a large bowl with ice and water.
4. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat-resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).Strain the milk mixture into the cream, remove the strainer and stir to combine. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
5. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the mixture reaches soft serve consistency, add the toasted marshmallows one at a time and continue churning until combined. Use a spatula to push any marshmallows through that may stick to the churn.
6. Transfer the ice cream to a freezer safe container and freeze.
Nutrition Information:
covered percent of daily need
