Toasted Marshmallow Icecream
- 5 egg yolks
- 2 cups milk
- 1 cup whipping cream
- 1 tsp vanilla
- 1/3 cup sugar
- pinch of salt
- 7 ounces marshmallows
Level of difficulty Average
Cost Average budget
Combine milk and sugar in pan over medium heat. Heat until steaming,while heating whisk egg yolks together in another bowl.
Slowly add heated milk mixture to egg yolks stirring constantly. Pour back into pot and cook until it coats the back of a spoon.
Add in the heavy cream,vanilla and salt.
Spread marshmallows on parchment lined sheet and toast under the broiler,turning so they are evenly toasted.
Put toasted marshmallows and custard base in a blender, blend until smooth.
Chill completely in fridge.
Freeze in ice cream maker and put in freezer to harden.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.