Ice cream challenge summer: toasted marshmallow at last

[Nyleve]

This was on our list from day one. But I didn't get around to making it until yesterday. Toasted marshmallow, I have to tell you, instantly shot up to the top three. Or maybe four. I can't remember anymore. But whatever - it was fantastic, both in taste and texture. Creamy, caramelly and a little burnt. To add an extra jolt, I drizzled in a bit of melted bittersweet chocolate toward the end of the freezing time - completely amazing.

Toasted Marshmallow Ice Cream with Chocolate Crackles

10 oz. large marshmallows
1-1/2 cups milk
1-1/2 cups whipping cream (divided)
1 vanilla bean
5 egg yolks
1/2 cup sugar (or less - I did find this a bit sweet)
Pinch of salt
2 oz. (or so) bittersweet chocolate

Grease a large baking sheet and arrange the marshmallows on it in a single layer. Toast the marshmallows - either with a blowtorch (which didn't work well for me) or under the broiler (which did work) until gooey and nicely toasted on most sides. You may want to flip the marshmallows over so that they get browned on more than one side. Set aside.

Measure the milk and 1/2 cup of the whipping cream into a medium saucepan. Split the vanilla bean and scrape the seeds out into the milk mixture. Toss in the pod too. Heat just until it starts to steam.

In a bowl, whisk the egg yolks with the sugar and salt. Gradually whisk some of the hot milk into the egg mixture to temper it, then whisk it all back into the saucepan. Cook over medium low heat, stirring constantly, until it forms a custard that coats a spoon (or somewhere around 170o). Fish out the vanilla pod.

Scrape the marshmallows into the container of a blender. Gradually add the hot custard to the marshmallows and blend until smooth. You have to do this gradually because at first the marshmallows fill the entire blender container. But eventually it dissolves and makes room for you to add all the liquid. Transfer to a bowl and stir in the remaining 1 cup of whipping cream. Cover with plastic wrap and chill thoroughly.

Pour the ice cream mixture into your machine and let it freeze until it's just about done. Melt the chocolate (in a microwave or wherever) and drizzle in the melted chocolate gradually as the machine is churning. Let the chocolate get churned in before adding another drizzle. Churn for a few more minutes, then transfer to a container and freeze for a couple of hours to firm up.

Makes about a quart.

[EWSflash]

Good LORD that sounds wonderful.

[dianne0712]

Yum!I will try this. I fondly remember the toasted marshmallow ice cream at Greg's inToronto. He always claimed that there were no actual marshmallows in it though. One theory floating around was that the flavour came from partially scorched dry white hot chocolate mix.

[LJS]

Oh, I used to eat Greg's marshamallow ice cream, too! Miss it like crazy, but not quite as much as I miss the Ginger one they made...I no longer live in TO and this made me nostalgic.

[Nyleve]

If you search my posts on this topic, you'll find my double ginger ice cream recipe. It was fantastic.

[LJS]

Nyleve: you are the BEST! I am checking out your posts ASAP!

[Nyleve]

Thank you! Currently infusing the cream mixture for mint chocolate crackle. Promised to make it for my son but it's getting a little late - hope I can get the mixture chilled and churned for dinner tonight.

[dianne0712]

I no longer live there either, but Greg's was gone before I left 10 years ago. He also made great peach ice cream and that's where I tasted my first green tea iC. He was the best friend of my boss and I worked down the street, but he wouldn't even tell us what was in it but he did say "The only hint I'll give you is that it has no marshmallows."

[cheesymama]

Funny, he used to frequent a store that I worked at (we sold his ice cream there) and he would say the same thing. I heard from a fairly good source that the secret ingredient is white chocolate that is almost burnt in a saucepan before being added to the custard mix. I tried it once but I think I was too afraid of ruining it to take the chocolate far enough.
I will definitely be giving Nyleve's recipe a try, with homemade marshmallows.

[Nyleve]

I can see how you could do it without actual marshmallows. You just want that burnt sugar taste - actually burnt, not just browned. The recipe I made gave the ice cream a bit of a spongy-rubbery texture which may or may not appeal. We liked it.

[junglekitte]

After I blended the ice cream base it was spongy, but I mixed it a lot with a spatula to break up those pillows of air before I churned it and it ended up being a pretty smooth texture for me.

[GretchenS]

This post got me to go back and read all your other posts from your ice cream challenge summer. You have had fun! And some really amazing results. Great reading!

[Nyleve]

Thanks! It was great fun. Had a young couple staying with us for July and part of August and they were my ice cream tasting panel. I promised I would compile all the results into a document for them. Haven't done that yet. But SUMMER ISN'T OVER!!! Maybe more ice cream to come.

[junglekitte]

Yum! Thanks for posting... I love the toasted marshmallow flavor in this! I just churned it and it's chilling now, but I already snuck some. :)))

[Nyleve]

Actually thought of an improvement for next time. I would keep some of the toasted marshmallows to mix in when the ice cream is ready to come out of the machine. Not sure how that would work, but it was suggested by my panel of experts that streaks of toasted marshmallow would just take this over the top.

[junglekitte]

Oooh I would do the same next time (I definitely will do it again!) I also would add less sugar next time I do it. I actually did add less sugar than you mentioned, maybe I did 1/3 cup, but even that was a hair too much. Maybe 1/4 cup would be enough......

[Nyleve]

Agreed about the sugar. It was just a bit too sweet for me.

[cheesymama]

Thanks! I'm going to give this a try next week, need to make room in the freezer first.