In honor of it being national ice cream month, I thought it only fitting that I share a few ice cream recipes. My husband, being as thoughtful as he is, got me a fancy shmancy ice cream maker for my birthday this year, which I have been using to the max. Making ice cream is a dream now. Before, my kitchen aid attachment frozen bowl always left me with soupy ice cream that was always a disappointment. Since it never froze enough, it would always turn rock hard in the freezer. A week or so ago, I made five different types of ice cream in two days. Five! But it was so worth it. I have several new kinds to share with you, which I am very excited about.
This toasted marshmallow ice cream is so good. We recently purchased a fire pit (finally!) for our backyard, so we’ve been making s’mores a lot. With s’mores, I just had to make homemade vanilla bean marshmallows. I have already made two batches this summer! So worth the time. One evening, as we were all sitting around the fire pit, munching on gooey s’mores, I had the though of roasting marshmallows and mixing them into ice cream. Why the heck not!? So, the following day, I set out to do a little research online. Of course Annie already thought of it! Forehead slap! So, I got to making the ice cream right away.
Yes, you have to deal with the gooey, messy roasted marshmallows in order to make this ice cream. But, it is SO worth it. I roasted mine under the broiler. Which definitely made a giant mess, but I don’t care. When you are eating this cream and you get a bite of a gooey pocket, you’ll close your eyes in pure bliss. The ice cream base is vanilla, but once you swirl in the little pieces of roasted and maybe burnt marshmallow, it becomes more than just plain vanilla. Make some marshmallows, make this ice cream and enjoy summer!
- 2 cups whole milk, divided
- 1 Tablespoon plus 1 teaspoon cornstarch
- 3 Tablespoons cream cheese, softened
- Pinch of fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 2 Tablespoons light corn syrup
- 1 vanilla bean, split
- 8 oz. mini marshmallows (homemade is SO worth the effort)
- To make the ice cream, combine 2 tablespoons of the milk with the cornstarch in small bowl and whisk to create a smooth slurry. In a large bowl, combine the cream cheese and salt and whisk until smooth. Combine the remaining milk, cream, sugar, corn syrup, the seeds scraped from the vanilla bean and the vanilla pod in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch slurry. Return to the heat and bring back to a boil, stirring with a rubber spatula until slightly thickened, about 1 minute.
- Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning, overnight is best. (Alternatively, you can place the bowl in a larger bowl with an ice bath until chilled.)
- Spread the marshmallows in an even layer over a greased, foil-lined baking sheet. Using your preferred method, toast the marshmallows to a golden brown. Transfer the baking sheet to the freezer. Freeze until the marshmallows are frozen, at least 2 hours.
- Remove the vanilla pod from the ice cream base. Once fully chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Working quickly, stir the toasted marshmallows into the ice cream. Freeze until firm, at least 4 hours.