Toasted Marshmallow Ice Cream

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Add the marshmallows to the baking sheet and place in the oven for 3-4 minutes to warm the marshmallows. Then, turn on the broiler and place the marshmallows under the broiler. Continue to cook until the marshmallows start to turn brown and are nicely toasted. Remove from the oven and set aside.
3. Add the sugar, eggs, and salt to a mixing bowl and whisk to combine. Continue to mix until thick and pale yellow.
4. Add the whole milk to a saucepan and bring to a simmer. Once simmering, temper the eggs by slowly pouring the milk into the egg mixture while whisking. It is very important you whisk while pouring so the eggs don’t cook and scramble. Continue to whisk until all ingredients are combined.
5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
6. Place a fine mesh strainer over a blender and pour the mixture through the strainer to catch any larger pieces.
7. Add the marshmallows to the blender and blend until smooth. It will be messy. Recommend spraying your hands with cooking spray before removing the marshmallows from the baking sheet.
8. Pour the mixture through a strainer into a bowl to catch any larger pieces. Add the heavy cream and vanilla and stir to combine.
9. Cover and refrigerate for at least 4 hours or up to overnight.
10. Once chilled, pour into an ice cream maker and process according to manufacturer directions.
11. Transfer to a freezer storage container, cover, and place in the freezer to firm up for at least 4 hours before serving.
12. Enjoy!