Burnt Marshmallow Ice Cream Sandwiches



Burnt Marshmallow Ice cream (Makes 3qts of Ice cream)

  1. Place marshmallows in a baking pan, use the Bernzomatic TS4000 and torch them until nice charr is consistent throughout (don’t worry about getting dark)
  2. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
  3. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  4. Strain through a fine-mesh sieve into a bowl.
  5. Mix in your burnt marshmallow until dissolved completely.
  6. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  7. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Brown butter shortbread cookies

  1. Preheat the oven to 350 degrees F.
  2. Place half the butter into a stainless steel pot, cook on low to medium heat. Cook until butter is frosty and resembles a dark stout beer in appearance. Once achieved place in shallow pan and cool.
  3. In the bowl of an electric mixer fitted with a paddle attachment, mix together the browned butter, regular butter, and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  4. Roll the dough 1/4-inch thick and cut with desired size round cutter. Place the cookies on an ungreased baking sheet. Bake for 15 to 20 minutes, until the edges begin to brown. Allow to cool to room temperature.
  5. When the cookies are cool, place them on a baking sheet lined with parchment paper. Place them in refrigerator, once cool scoop Burnt marshmallow ice cream.
  6. Torch marshmallow for extra joy and place on ice cream prior to sandwiching together.

What You'll Need


DuraCast™ 4000 Torch

Product Info

Ingredient List

  • Milk
  • Heavy Cream
  • Granulated Sugar
  • Egg yolks
  • Vanilla marshmallow
  • Salt
  • Butter
  • All-purpose flour
  • Vanilla Bean

Burnt Marshmallow Ice cream (Makes 3qts of Ice cream):

  • 1qt – Milk
  • 1qt - Heavy cream
  • ¾ Cups – Granulated sugar
  • 10 – Egg yolks
  • 3 Cups – Vanilla marshmallow (Packed tight)
  • 1 tsp – Salt  

Brown butter shortbread cookies:

  • 1lb – Butter (1/2 pound to be browned and cooled)
  • ¾ Cup – Sugar
  • 1tsp – Salt
  • 4 Cups – All-purpose flour
  • 1 – Vanilla Bean