Toasted Marshmallow and Graham Cracker Ice Cream
Toasted Marshmallow and Graham Cracker Ice Cream combines two commonly paired ingredients in an unexpected way for a cool summer treat.
- Yield: about 1-1/2 quarts of ice cream* 1x
Ingredients
Scale
- 4 cups large marshmallows (pack in to measure)
- 2 cups milk
- 5 egg yolks
- 1/3 cup granulated sugar
- pinch of salt
- 2 cups chopped graham crackers, divided*
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Place the marshmallows on a parchment-lined baking sheet and place under a broiler to toast. Once they're toasted and brown on top, flip them over and place under broiler again to brown other side. Depending on the marshmallows you use and how hot they get, you may be able to easily flip them with tongs or they may get melty, in which case you can just use a spatula to turn the browned side under as best as possible. The more toasted you can make the marshmallows, the better they'll show up in the final flavor of the ice cream, but don't let them start to smoke; watch closely while they broil. You can also use a kitchen torch to toast the marshmallows. Once toasted, put the marshmallows in a blender.
- Warm the milk in a medium saucepan over medium-low heat, stirring occasionally. In a separate bowl, whisk together the egg yolks, sugar, and salt. Slowly pour the warm milk into the egg mixture, whisking constantly, and then scrape the mixture back into the saucepan. Return to the stove and cook at medium-low heat, stirring constantly and scraping the bottom of the saucepan, until the mixture has thickened into a custard that coats the back of a spatula.
- Remove the custard base from the heat and pour through a strainer into a heat-proof bowl. Allow to cool for about 15 minutes, whisking frequently.
- Add the cooled custard to the blender with the marshmallows, along with one cup of the chopped graham crackers. Blend the ingredients together until smooth. Add the heavy cream and vanilla and blend for an additional 30 seconds to a minute. Pour the mixture into a bowl, cover, and place in the fridge to cool thoroughly, about 6 hours or overnight.
- Remove the cool ice cream mixture from the fridge and whisk until smooth and pourable; it may be spongy on top or it may have set like a bowl of jello. Freeze in your ice cream maker according to manufacturer's instructions. I churned mine for longer than I normally would because of the marshmallow consistency of the mixture. Use a spatula to fold the remaining cup of chopped graham crackers into the ice cream once it has finished churning. Place in an airtight, freezer-safe container and freeze thoroughly before serving, preferably overnight.
Notes
*Use homemade or store-bought gluten-free graham crackers to make this recipe gluten-free
This recipe makes more than enough Ice Cream for the four Ice Cream Sandwiches in the recipe below.