This is a simple ice cream (no making custards and worrying about scrambled egg ice cream!) that tastes like a very rich vanilla, possibly with a hint of malted-ness. Add sprinkles or mini chocolate chips for a bit more visual excitement as desired.

Ingredients:

• 10 ounces marshmallows
• 2 cups half-and-half
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• sprinkles or other add-ins as desired

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve.

Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. Be careful – if your pot’s bottom is still hot when you put it in the fridge, and if your fridge has glass shelves, consider a pot holder to prevent the temperature change shattering the glass.

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage. Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.

Freeze according to your ice cream maker’s instructions, adding sprinkles at the very end if desired.

Goes quite delightfully with this pie, which will be on the blog next!

It’s very, very delicious!

Marshmallow Ice Cream

From grouprecipes.com.

• 10 ounces marshmallows
• 2 cups half-and-half
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• sprinkles or other add-ins as desired

Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat. Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes.

While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage. Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined. Freeze according to your ice cream maker’s instructions, adding sprinkles at the very end if desired.