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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Toasted Marshmallow Ice Cream

 
One serving costs about $0.71

$0.71 per serving

69 people like this recipe

69 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:18%

Spoonacular Score: 18%

 

If you want to add more gluten free recipes to your recipe box, Toasted Marshmallow Ice Cream might be a recipe you should try. This recipe makes 8 servings with 350 calories, 4g of protein, and 26g of fat each. For 71 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 69 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up egg yolks, vanillan extract, marshmallows, and a few other things to make it today. Overall, this recipe earns a not so great spoonacular score of 18%. Users who liked this recipe also liked Toasted Marshmallow Ice Cream, Toasted Marshmallow Swirl Ice Cream, and Toasted Marshmallow Ice Cream Cake.

Ingredients

Servings:
4
4  egg yolks
egg yolks
0.5 cups
0.5 cups granulated sugar
granulated sugar
2 cups
2 cups heavy cream
heavy cream
0.13 teaspoons
0.13 teaspoons kosher salt
kosher salt
14
14  marshmallows
marshmallows
1 tablespoon
1 tablespoon vanilla extract
vanilla extract
1.25 cups
1.25 cups whole milk
whole milk
4  egg yolks
4
egg yolks
0.5 cups granulated sugar
0.5 cups
granulated sugar
2 cups heavy cream
2 cups
heavy cream
0.13 teaspoons kosher salt
0.13 teaspoons
kosher salt
14  marshmallows
14
marshmallows
1 tablespoon vanilla extract
1 tablespoon
vanilla extract
1.25 cups whole milk
1.25 cups
whole milk

Equipment

ice cream machine
ice cream machine
plastic wrap
plastic wrap
sauce pan
sauce pan
sieve
sieve
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan
ice cream machine
ice cream machine
plastic wrap
plastic wrap
sauce pan
sauce pan
sieve
sieve
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Remove from heat. Add the vanilla bean paste and let stand for 1 hour.
  2. Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.
  3. In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat-resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).
  4. Strain the milk mixture into the cream, remove the strainer and stir to combine. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
  5. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the mixture reaches soft serve consistency, add the toasted marshmallows one at a time and continue churning until combined. Use a spatula to push any marshmallows through that may stick to the churn. Transfer the ice cream to a freezer safe container and freeze.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.71
Ingredient
4 egg yolks
1/2 cup granulated sugar
2 cups heavy cream
14 marshmallows
1 tablespoon vanilla extract
1 1/4 cup whole milk
Price
$0.96
$0.14
$2.58
$0.59
$0.97
$0.41
$5.66

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
349 Calories
4g Protein
25g Total Fat
26g Carbs
Limit These
Calories
349
17%

Fat
25g
39%

  Saturated Fat
15g
96%

Carbohydrates
26g
9%

  Sugar
21g
24%

Cholesterol
182mg
61%

Sodium
89mg
4%

Alcohol
0.56g
3%

Get Enough Of These
Protein
4g
8%

Vitamin A
1066IU
21%

Vitamin B2
0.18mg
11%

Phosphorus
105mg
11%

Selenium
7µg
10%

Calcium
94mg
9%

Vitamin D
1µg
9%

Vitamin B12
0.45µg
8%

Vitamin E
0.89mg
6%

Vitamin B5
0.56mg
6%

Folate
17µg
4%

Zinc
0.49mg
3%

Vitamin B1
0.05mg
3%

Potassium
108mg
3%

Vitamin B6
0.06mg
3%

Magnesium
8mg
2%

Vitamin K
2µg
2%

Iron
0.31mg
2%

Copper
0.03mg
2%

covered percent of daily need

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