Toasted Marshmallow Ice Cream
Makes 8 to 10 servings
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- 1 (10.5-ounce) bag miniature marshmallows
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 1 1/4 cups sugar
- 7 egg yolks
- 1/4 teaspoon salt
- 4 cups heavy whipping cream
- 1 tablespoon vanilla extract
- Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil. Spray with nonstick cooking spray.
- Spread marshmallows in a single layer on prepared baking sheet; bake for 4 minutes or until very lightly browned. Remove from oven, and let stand for 10 minutes. Return to oven, and bake for 4 to 5 minutes longer, or until deep golden brown. Remove from oven, and let cool to room temperature. Crumble toasted marshmallows into very small pieces; set aside.
- In a medium saucepan, combine milk, vanilla bean seeds, and vanilla bean. Cook over medium heat just until bubbles begin to form around edges of pan. Remove from heat. Remove and discard vanilla bean.
- In a medium bowl, beat sugar, egg yolks, and salt at medium-high speed with a mixer until thick and pale. Add one-fourth of hot milk mixture to sugar mixture, whisking constantly. Add sugar mixture to remaining hot milk mixture in saucepan, whisking constantly. Cook over medium-low heat until mixture is slightly thickened, whisking constantly (do not boil). Pour mixture through a wire-mesh strainer into a large bowl; cover with plastic wrap, pressing plastic wrap onto surface of custard. Chill for at least 4 hours or up to 2 days.
- Stir in cream and vanilla. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer’s instructions. Stir in crushed toasted marshmallows. Ice cream will be soft. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm.
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