Ingredients
Equipment
Method
Make the custard
- Heat heavy cream and whole milk in a saucepan over medium heat until steaming, then whisk the hot dairy into the egg yolks and granulated sugar. Whisk briskly until smooth and slightly thick.
- Return the mixture to the saucepan and cook, stirring constantly, until it reaches 175°F. You should see the custard lightly coat the back of a spoon.
- Remove from the heat and whisk in marshmallow creme until completely melted and smooth. The mixture should look glossy and uniform.
- Whisk in vanilla extract and salt until evenly blended. Taste-adjusting isn’t needed, but make sure no salt streaks remain.
- Cool the mixture completely, then cover and refrigerate for 4 hours. Chill until very cold and thickened.
Churn and finish
- Churn the chilled base in an ice cream maker until it reaches a soft-serve consistency. Follow your machine’s guide for timing.
- For toasted marshmallow flavor, briefly torch the mini marshmallows, then let them cool for 1 minute. You want lightly golden edges without burning the centers.
- Fold the mini marshmallows into the ice cream during the last 2 minutes of churning. Stop the machine as soon as they are evenly distributed.
- Transfer to a freezer-safe container and freeze until firm. Let it sit 5 minutes at room temperature before serving for a softer scoop.
Notes
Pro tip: keep the custard at 175°F and stir continuously so it thickens without scrambling the egg yolks. Refrigerate any leftover churned ice cream for up to 2 weeks (freezer only—no fridge thawing). Freeze yes: fully freeze for best texture; serve slightly softened. Dietary swap: use pasteurized egg yolks and a lower-fat milk-and-cream blend, but expect a softer set than the full-fat version.