Toasted Marshmallow Ice Cream
  • 10 oz marshmallows
  • 2 cups whole milk
  • 1 vanilla bean
  • 5 egg yolks
  • scant ½ cup sugar
  • pinch of salt
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  1. Put the marshmallows on a well-greased baking sheet. Toast them with a propane torch, or, alternatively, place them under your broiler on low for a few minutes, keeping a watchful eye.
  2. When the marshmallows have some nice color on them, remove them from the heat and set aside.
  3. Split the vanilla bean and scrape the seeds into the milk.
  4. Heat the milk and vanilla been seeds and pod over medium heat until it reaches a light simmer.
  5. Combine the egg yolks, sugar, and salt, then temper them with the hot milk mixture.
  6. Place back on medium heat and whisk constantly until the mixture has thickened and reads 179 F.
  7. Remove from heat and let cool for a few minutes.
  8. Carefully remove the toasted marshmallows from the pan and place them in a blender.
  9. Strain the hot ice cream mixture over the marshmallows into the blender and blend for about one minute until the mixture is smooth.
  10. Combine the heavy cream and vanilla extract, and stir it into the ice cream mixture.
  11. Cool the ice cream over an ice bath and when completely chilled, freeze according to your ice cream machine's directions.
Recipe by High Altitude Bakes at