As the state of the country declines by the day and the rain comes down on what may be the worst summer, like, ever, let us instead have a summer of the mind by indulging ourselves in the icy delights of this Toasted Marshmallow Ice Cream recipe from the confectionary fest of a cookbook that is The Marshmallowist by Oonagh Sims (£15, Square Peg). Mmmm, ice cream *plunges head into the bowl*
10×4.5cm square marshmallows, any flavour
A little flavourless vegetable oil
250ml whole milk
5 large egg yolks
100g golden caster sugar
¼ tbsp salt
700ml double cream
2 large handfuls of ice cubes
Line a baking tray with baking parchment, and preheat the grill to medium-high. Set the marshmallows on the prepared tray and pop under the grill. When they are all slightly browned on one side, turn them over with an oiled spatula to toast on the other side. Set aside.
Using a medium sized pan, heat the milk until it starts to simmer. Meanwhile, in a large bowl, whisk together the egg yolks, sugar and salt. When the milk starts to simmer, take the pan off the heat and pour half the hot milk into egg yolk mixture, whisking vigorously until fully incorporated. Whisk all the egg yolk mixture into the hot milk saucepan.
Cook over a low heat for 6-8 minutes, stirring continuously with a wooden spoon to ensure the eggs don’t curdle. The custard is ready when it is thick enough to hold a finger-drawn line across the back of the wooden spoon without dripping.
Remove the pan from the heat and mix in the cream and toasted marshmallows. For making ice cream, it’s really important to cool the custard as quickly as possible, so transfer it to a cold bowl sat in a larger bowl filled with water and ice cubes and stir occasionally until cool. Once cool, strain the custard into a sealable container and place in the fridge overnight (it will keep for a couple of days).
Pour the ice cream mix into an ice cream maker and, once churned, cover and freeze for 1 hour before serving. Or, to make ice cream by hand, stir it well with a fork and place in the freezer for 1 hour. Remove and beat with a fork until uniform in consistency. Repeat 3 times, then freeze, covered, for 1 hour before serving.
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