Summer is here and it’s time for cool, creamy ice cream! I love making homemade ice cream in the summer. But what I love even more than ice cream is cool, creamy frozen custard. It’s so much more rich and decadent.
This is a simple no cook custard recipe that uses Davidson’s Safest Choice pasteurized eggs, so you can rest assured it’s safe to serve the family.
Be sure to visit SafeEggs.com to get this recipe. There you can also find lots of other delicious ice cream recipes, as well as healthy summer recipes too.
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.
Yield: Serves 4
Heat oven to 350°. Line a baking sheet with a silicone mat or parchment paper. Add marshmallows to lined cookie sheet.* Place in oven and toast for a few minutes, stirring once or twice to toast a little more. They will be messy and fall apart, you just want to get as many golden brown parts as you can without burning. Watch carefully!
Add cream and milk to a small saucepan or microwave safe bowl. Heat until very hot, but not boiling. Place egg yolks and vanilla in a blender. Blend on low while very slowly streaming in hot cream and milk.
After all cream is incorporated, blend on medium for 1 minute, or until everything is incorporated. Then use a silicone spatula to scoop in toasted marshmallows. Blend for another minute, or until incorporated. Place in refrigerator overnight to cool.
After mixture has completely cooled, pour into ice cream maker and blend for 15 - 20 minutes, or until very creamy. Serve immediately or scoop into an airtight container and freeze for later.
*Be sure to use parchment paper or silicone mat for roasting marshmallows. They are a very sticky mess!