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Tri2Cook's Toasted Marshmallow Ice Cream




Source of Recipe


Tri2Cook at eGullet.org


Recipe Introduction


This ice cream is a bit of a PITA and complicated. It is also WORTH EVERY MINUTE OF EFFORT! I wondered if the toasting and smoking and all that would really make a difference and, believe me, they do. I taste tested it on some of Jessica's friends who were over the other night and those three kids (all of whom had just eaten) stood around my kitchen with spoons just diving in! And actually, once you know what you are doing and how to manage what you need to do, it's not that complicated after all. Just read through the directions a couple of times until you have it. I am using this to make ice cream sandwiches for Mike's 2008 Fantasy Football Draft party using either homemade chocolate sandwich cookies or those chocolate wafer cookies. Jessica wants me to try to put some marshmallow fluff in at the last minute so that there are bits of it throughout the ice cream. I'll try that in the next batch.



List of Ingredients




40 large marshmallows
600 ml (20.3 oz.) whole milk
1 1/2 T. vanilla
500 ml (16.9 oz.) 35% cream
Wood chips (I used applewood, but I think pecan would be good, too)


Recipe



Make a little fire with a couple of handfuls of wood chips (I did this in a disposable aluminum pie tin on the grill). Toast half of the marshmallows. Put them in another pie tin lined with Release foil.

Make a packet out of heavy duty foil filled with about 6 handfuls of chips. Fold to seal well and poke a few holes in the top of the packet. Put a pie tin lined with Release foil in a large disposable roasting pan (like a turkey pan). Put the other half of the marshmallows in the pie tin. Put the packet of chips on the grill over high heat and wait until they start smoking. Wait until it's really smoking, not just a couple of wisps coming out of the holes. Put the packet in the other end of the roasting pan and cover the whole thing with heavy duty foil and seal well. Let smoke for 30 minutes.

Put the milk in a large saucepan or Dutch oven. Add all of the marshmallows to the milk and heat on medium until the marshmallows are melted. Strain into a bowl, add vanilla and cream and chill.

Freeze according to your ice cream maker directions.


This made a full batch in my ice cream freezer - maybe 1/4 less than the 1/2 gallon Edy's size things.