Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

                Ingredients                  Yield: 1.5L(1.5qt)

• 170g (3c) Marshmallows
• 60g (1/3c) Granulated Sugar
• 8 Egg Yolks
• 500ml (2c) Milk
• 500ml (2c) Heavy Cream

                Instructions

1. Combine cream, milk, vanilla beans and extract into a pot. Bring to a simmer over medium-high heat to scald.
2. While cream mixture is heating up, cream egg yolks and sugar until it turns a pale yellow colour. Should also be thicker when mixed enough.
3. When cream has scalded add slowly to egg to temper the yolks. Do not add to fast or you will cook the yolks. When the bottom of the bowl is warm add the yolk mixture back to the pot.
4. Bring up to 165-170 degrees Fahrenheit or until it coats the back of a spoon (nappe). Remove from heat and place in blender.
5. Toast marshmallows, scrape off toasted bits and place in blender. Repeat until there are no marshmallows left. Make sure to heavily toast the marshmallows to ensure the strongest flavour.
6. Place lid on blender and thoroughly blend. Pass through a strainer to remove and large bits and refrigerate until cool.
7. Once cool place in ice cream machine and freeze according to manufacturers instructions. Serve right away or freeze for 4 hours for harder ice cream. To make it S'mores ice cream and some chocolate bits and crushed graham crackers.

Check out the video here:

 http://youtu.be/4A4-38MjG3E