Toasted Marshmallow Ice Cream Recipe

While the milk mixture infuses, prepare an ice bath: Fill a large bowl with ice and water, then nestle a smaller bowl into it. Pour the 2 cups heavy cream into the small bowl and top it with a wire strainer; set this aside.

In a separate small bowl, whisk the 4 egg yolks with the remaining 1/4 cup granulated sugar until the mixture is light in color and forms ribbons when you lift the whisk.

Reheat the infused milk mixture over medium-low heat until warm. Slowly stream about half of the warm milk into the whisked egg yolks, whisking constantly to temper the eggs and prevent them from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk.

Return the pan to medium-low heat and stir constantly with a heat-resistant spatula, making sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens enough to coat the back of your spatula, leaving a clear path when you run your finger across it.

Strain the hot custard directly into the cold cream in the ice bath, then remove the strainer and stir to combine. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or ideally overnight, until thoroughly cold.

Once the custard is thoroughly chilled, pour it into the freezer can of an electric ice cream maker. Churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency.

At this point, add the 14 toasted marshmallows one at a time, allowing them to incorporate fully before adding the next. Continue churning until the marshmallows are evenly distributed. If any marshmallows stick to the churn, gently push them through with a spatula.