Toasted Marshmallow Ice Cream

1. 1

   Preheat broiler to high.

2. 2

   Place marshmallows in a single layer on a baking sheet lined with parchment coated with cooking spray. Broil 30 seconds or until golden brown and toasted. Cool.

3. 3

   Combine half-and-half and granulated sugar in a saucepan over medium-high heat; bring to a simmer, stirring occasionally. Place yolks in a medium bowl; stir with a whisk until smooth. Gradually add hot half-and-half mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan; cook over medium heat 6 minutes or until mixture thickens slightly and reaches 160u00b0F, stirring constantly. Strain through a fine sieve into a large bowl set over a larger ice water-filled bowl. Let stand until cold, stirring occasionally.

4. 4

   Place half-and-half mixture, marshmallows, and vanilla in a blender; process until smooth. Chill mixture 3 hours or overnight.

5. 5

   Pour marshmallow mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place in a freezer safe container and freeze for 3 hours or until firm.

6. 6

   Recipe from Cooking Light July 2015.

* Per serving · 4 servings · Values may vary.

No additional tips available.