Toasted marshmallow ice cream

There's a warm toasty note to this ice-cream, which goes perfectly with hot chocolate pudding.

Credit: Bake With Anna Olson

• makes

  1.5 L

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

Ice cream base

• 1 cup (250 ml) 2% milk
• ⅓ cup (70 g) granulated sugar
• 2 large egg yolks
• 2 tsp (10 ml) vanilla extract
• 1 cup (250 ml) whipping cream

Marshmallow

• 3 large egg whites
• ⅔ cup + 1½ tbsp (165 g) granulated sugar, divided
• 2 tbsp + 1 tsp (45 ml) water
• 3 tsp (15 ml) vanilla extract or vanilla bean paste

Allow extra time for churning and chilling (it will vary according to the ice cream maker used).

Instructions

1. For the ice cream base, bring the milk up to a simmer in a saucepan over medium heat. Whisk half of the sugar into the milk and whisk the other half into the egg yolks. Once the milk begins to simmer slowly pour it into the egg yolks while whisking them, and then add the whole mixture back to the pot, continuing to whisk over medium heat until thickened enough to coat the back of a spoon, about 4 minutes. Strain the custard and whisk in the vanilla and whipping cream. Chill until ready to churn the ice cream.

2. For the marshmallow, whip the egg whites using electric beaters or in a stand mixer fitted with the whip attachment until foamy and then pour in 1½ tbsp (25 g) of sugar and whip until the whites hold a soft peak.

3. Grease and dust a baking tray with cornstarch, tapping off any excess. Place the remaining ⅔ cup (140 g) of sugar in a pot with the water and bring this up to a full boil over high heat without stirring, boiling until the sugar reaches 115°C (239°F) on a candy thermometer. Carefully pour the sugar into the whites while the beaters are running on high speed, and then continue to whip on high speed until cooled, about 5 minutes.  Spread the marshmallow out onto the prepared baking tray.  Use a butane torch to “toast” the marshmallow (the darker you toast it, the more the “campfire” taste will come through.) Alternatively, you can toast the marshmallow by baking it in a 230°C (450°F) oven until browned.

4. Pour the chilled ice cream custard into an ice cream maker and churn following manufacturer’s instructions. Once the ice cream is almost frozen, spoon in the marshmallow and let the ice cream maker churn it in just for a minute. Transfer the ice cream to a container and freeze until firm, at least 4 hours. The ice cream will keep for up to 2 weeks, frozen.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.