Toasted Marshmallow Ice Cream

How is it that it's nearly come to August and I haven't posted a single ice cream recipe yet!? Well, I decided that since I've dawdled this long, the first one of the summer better'd be a doozy - and let me tell you, this ice cream is a doozy. The other household half deems it the best ice cream I've ever made, surpassing even the famed cereal milk ice cream. This one oozes summer; it was born of a lazy, sticky evening out on the porch around the charcoal with sticks in hand, slowly and carefully turning marshmallows over winking-red embers. It also oozes pure toasted marshmallow flavor in every creamy cold bite: fire and smoke and hints of those charred sugary blisters from when you push your luck too far and a marshmallow bursts into flame. You must make this ice cream. Yet *another* reason to build a campfire or get a nice charcoal grill going this summer!

Toasted Marshmallow Ice Cream
Makes about a pint

Adapted from The Merry Thought

*5 oz marshmallows
*3 egg yolks, lightly beaten
*1 cup whole milk*
*1/4 cup sugar
*Pinch kosher salt
*1 scant teaspoon vanilla extract
*1/2 cup heavy cream, chilled

Find some roastin' sticks and recruit a partner to toast all the marshmallows over a dying fire, throwing them all in a blender. Combine the milk, sugar, salt and vanilla extract in a heavy-bottomed saucepan and heat over medium heat until steaming. Temper the yolks with a little of the hot milk, whisking constantly, then pour the egg mixture back into the pan over medium heat, stirring, until the mixture thickens and coats the back of a wooden spoon. Don't let it boil! Remove from heat and let cool just a touch, while stirring. Pass the custard through a sieve into the blender and blend for about a minute. Let sit for a few minutes, then blend again for another minute. Add in the cold heavy cream and blend for another 20 seconds or so. Pour the mix into a container and chill overnight or at LEAST 6 hours until entirely chilled. Whisk or blitz the ice cream batter well before churning, churn for about 20-25 minutes, and either enjoy soft-serve style or pop into a good container and let ripen in the freezer for a while longer. Enjoy with chocolate drizzle and a graham cracker, if you please!

*In complete honesty, I only had about half a cup of whole milk and subbed cream for the rest, so mine was, like, transcendentally creamy. Feel free to die young and happy with me and do the same, whether or not you have gallons of milk on hand.