Toasted Marshmallow Ice Cream S'morewiches

By Texaschef11

Ingredients

• 10 oz bag marshmallows
• 1 vanilla bean
• 2 cups milk (I used 1%)
• 5 large egg yolks
• scant 1/2 cup sugar
• pinch salt
• 1 cup heavy cream
• 1 teaspoon vanilla
• graham cracker squares (homemade or store-bought)
• mini chocolate chips

Preparation

Step 1

Spread the marshmallows in a single layer on a parchment-lined baking sheet. Toast the marshmallows with a kitchen torch, flipping them to toast all sides (be careful when flipping, they'll be hot). If you don't have a torch, you could probably also toast the marshmallows using the flame on a gas stove or under the broiler in your oven. If you use the broiler, keep a close eye on the marshmallows. Set the marshmallows aside.

Use a small paring knife to split the vanilla bean down the middle. Scrape the bean with the back of the knife to remove the seeds. Add the seeds and the vanilla bean to a medium saucepan along with the milk. Set over medium heat and bring the mixture to a simmer.

Meanwhile, whisk the egg yolks, sugar, and salt in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl.

Let the mixture cool for a few minutes (you can stir it vigorously to cool it faster). Add the toasted marshmallows to your blender, and once it's cooled slightly, add the custard to the blender too (my blender was almost filled to the top, but it worked out fine - you could do it in batches if you'd rather). Blend until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla to the blender and blend to combine.

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate until thoroughly chilled (overnight is best). Before churning, whisk the mixture vigorously until the custard is smooth and has a pourable consistency (it might be slightly spongy when you first pull it from the fridge). Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and freeze until firm, at least 2 hours.

To make the ice cream sandwiches: Spread some slightly softened ice cream in a layer of the thickness you want for your sandwiches. Freeze until fairly solid, then use a cookie cutter roughly the size of your graham cracker squares to cut blocks of ice cream. Sandwich the ice cream between 2 graham cracker squares, and if necessary, pop in the freezer briefly to firm up. Press mini chocolate chips into the sides of the ice cream before serving. You can wrap the sandwiches individually in plastic wrap and store in the freezer.