Ingredients
Equipment
Method
- Vanilla-Infused Cream Preparation: Begin by gently pouring the whole milk and double cream into a heavy-based saucepan. Slice the vanilla bean pod lengthwise and scrape out the tiny seeds using the dull edge of a paring knife, then add both seeds and pod to the milk mixture. Warm the mixture over medium heat, stirring occasionally, until small bubbles form along the edges, ensuring it never reaches a boil to preserve the delicate flavors.
- Egg Yolk Custard Base: In a medium mixing bowl, whisk together the egg yolks and granulated sugar until pale, creamy, and smooth. Slowly pour a small portion of the warm vanilla cream into the yolks while continuously whisking to temper them, preventing curdling. Gradually incorporate the rest of the warm cream, creating a silky custard ready for cooking.
- Cooking the Custard: Return the tempered mixture to the saucepan and cook over low heat, stirring constantly with a heatproof spatula. Cook until the custard thickens slightly and coats the back of the spatula, forming a luxurious, creamy consistency. Remove from heat immediately to avoid overcooking, and strain through a fine sieve to remove any coagulated bits for an ultra-smooth texture.
- Chilling the Custard: Transfer the custard to a clean bowl, cover with cling film pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or until thoroughly chilled. This step ensures the ice cream will freeze evenly and develop a rich, creamy mouthfeel.
- Toasted Marshmallow Addition: Preheat a small skillet or use a kitchen torch to lightly toast half of the mini marshmallows until golden brown and slightly caramelized, giving them a smoky, campfire flavor. Fold the toasted marshmallows into the chilled custard along with the remaining plain mini marshmallows to create pockets of gooey, melty sweetness throughout the ice cream.
- Churning the Ice Cream: Pour the custard and marshmallow mixture into your ice cream machine and churn according to the manufacturer’s instructions until it reaches a smooth, soft-serve consistency. This step aerates the ice cream, giving it that light yet creamy texture that melts perfectly on the tongue.
- Freezing to Set: Transfer the churned ice cream into an airtight container and freeze for an additional 2–4 hours or until firm. Once set, scoop generously into bowls or cones, and enjoy the delightful combination of creamy custard and smoky-sweet marshmallow chunks reminiscent of a summer campfire treat.
Notes
- For best flavor, use fresh, high-quality vanilla beans instead of extract.
- Toast marshmallows lightly; over-toasting can make them bitter.
- Always temper egg yolks with warm cream to prevent curdling.
- Press cling film directly onto custard while chilling to avoid a skin forming.
- For extra texture, consider folding in chopped roasted nuts or chocolate chunks.
- Serve shortly after scooping for the creamiest texture, as homemade ice cream melts faster than commercial varieties.