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Toasted Marshmallow Ice Cream

Preheat the oven to 400 degrees and cover 2 cookie sheets with parchment paper. In a medium saucepan, combine sugar, skim milk powder and milk and mix until the skim milk powder is dissolved. Add the cream. Clip a candy thermometer to the saucepan and cook over medium low heat until the thermometer reads 110 degrees, 5-10 minutes. Place the egg yolks into a medium size bowl. While whisking, slowl. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 04:00

Main Ingredients

1/2 cup sugar

1/2 cup skim milk powder

1 1/2 cup whole milk

1 1/2 cup heavy whipping cream

2 egg yolks

1 1/2 bag medium jet-puffed marshmallows

Preparation

1Preheat the oven to 400 degrees and cover 2 cookie sheets with parchment paper.

2In a medium saucepan, combine sugar, skim milk powder and milk and mix until the skim milk powder is dissolved. Add the cream.

3Clip a candy thermometer to the saucepan and cook over medium low heat until the thermometer reads 110 degrees, 5-10 minutes.

4Place the egg yolks into a medium size bowl. While whisking, slowly pour 1/2 cup of the milk mixture into the eggs to temper them. Whisk the egg mixture back into the milk pan.

5Return the pan to the stovetop over medium low heat and continue cooking until it reaches 165 degrees, 5-10 minutes.

6Toast the marshmallows in the oven for 10-15 minutes until browned.

7Add the custard to a blender. Use a rubber spatula to gently slide the burnt marshmallows into the blender. Blend until combined and smooth.

8Place the custard into a storage container and cool in the refrigerator for 1-2 hours until completely cool.

9Transfer the cooled custard into an ice cream maker and churn according to manufacturer's instructions.

10Freeze for 8-12 hours for a more scoopable ice

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