THIS LUSCIOUS ice cream beats any you could buy from the store. It is perfect in the heat of summer or a nice treat during the fall, because we live in Arizona and it’s always hot! Don’t be afraid to toast the marshmallows for the ice cream too much, the charred marshmallows add so much flavor. This ice cream can be made into a great sundae with homemade (or not) chocolate sauce, more toasted marshmallows and graham cracker crumbs for crunch.
Heat cream, milk, sugar and vanilla paste together until just boiling. Whisk yolks in a separate bowl.
Meanwhile, lay marshmallows out on a metal sheet pan. With a torch, toast the marshmallows to desired color. Transfer toasted marshmallows to a metal bowl.
Temper hot liquid into yolks. Return tempered yolks to pot with ice cream ingredients and cook stirring constantly until mixture has thickened and reached 145oF. Pour mixture over toasted marshmallows and cool over ice bath. Refrigerate overnight.
The next day, blend mixture and then strain with a fine-mesh strainer. Churn in ice cream machine and then harden in the freezer.
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