We did not set out to make toasted marshmallow ice cream. The original plan was sweet cream ice cream but we wandered off the path. Thank goodness we paid attention to the direction the ingredients took us in and we ended up with these delicious results. And yes, you need the guar gum, it's what gives the ice cream its texture. The results can't be duplicated with eggs or by whipping the cream.
Toasted Marshmallow Ice Cream
160 grams sugar
2.8 grams salt
1.9 grams guar gum
400 grams heavy cream
400 grams whole milk
10 grams vanilla paste
2 grams vanilla powder
Put the sugar, salt, and guar gum in a small bowl and stir to combine. Put the cream and milk in a blender and turn it on medium. Pour the sugar mixture into the vortex and puree until the sugar is dissolved, 10-15 seconds. Add the vanilla paste and vanilla powder to the blender and increase the speed to medium high and puree for 15 seconds. Turn the blender off and pour the ice cream base into a metal bowl. Use a butane torch to burn the surface of the ice cream. When the surface is roughly charred, stir the mixture with a whisk and char the surface one more time. Stir the mixture again, transfer to a covered container and refrigerate for at least four hours and up to overnight. Churn the ice cream in an ice cream machine according to the manufacturer's directions.
Years Past
