Toasted Marshmallow Ice Cream:
280 grams marshmallows
2 cups milk (whole or lite)
1 cup whipping cream
5 large egg yolks
1/2 cup sugar
1 tsp vanilla extract
pinch of salt
Ice Cream Sandwiches:
9 whole Arnotts nice biscuits (any biscuit that is square in shape and you enjoy eating - wafers will go soggy so not the best substitute)
260 gram of chopped chocolate (white, dark, milk)
2 tbls vegetable oil (you could use coconut oil for the flavour).
Arrange marshmallows on a single layer of lined baking sheet.
Toast marshmallows under a broiler, or use a kitchen torch.
If the marshmallows get a bit too toasty, just scrape off the browner bits.
Set aside once toasted.
Combine vanilla extract and milk in a medium saucepan set over medium heat and bring to simmer.
Whisk together egg yolks, sugar and salt in a separate medium bowl.
Once milk has simmered, slowly add the warmed milk mixture to the egg yolks in a gradual stream, make sure you are constantly whisking.
Return the milk/yolk mixture to the saucepan and set over medium-low heat. Stir this mixture constantly with a wooden spoon until thick.
Remove and strain into a heatproof bowl - now a custard.
Set aside to cool.
Add toasted marshmallows to a blender and slowly add the custard and blend together until the mixture is smooth.
Add the heavy cream and blend to combine.
Transfer mixture to a bowl, cover with plastic wrap and refrigerate for up to 4 hours.
Once chilled, whisk the custard until it's smooth and then freeze it in an ice cream maker according to it's instructions.
While the ice cream is churning, line a 20x20 cm square baking pan with plastic wrap.
Break biscuits in half and arrange 0 of the squares on the bottom of the baking pan leaving the other halves for later.
Once the ice cream has finished, pour into the prepared baking pan over the biscuits, smoothing with a spatula.
It's not necessary to use all the ice cream.
Add the remaining biscuits on top of the ice cream.
Cover with plastic wrap and freeze for at least four hours - overnight is better.
Take the ice cream sandwiches out of the freezer and remove from baking pan and discard plastic wrap.
With a sharp warm knife, cut the ice cream cake along the biscuit edges to make a total of 9 sandwiches.
Place sandwiches on a wax paper lined tray and return to freezer until firm.
Melt chopped chocolate in a microwave safe bowl.
Stir in vegetable oil.
Dip the ice cream sandwiches halfway into the chocolate.
Return to freezer until chocolate is set.
To store: wrap the sandwiches individually in plastic wrap and store in the freezer.
Credits: Ambrosia Baking
Photo Credits: Ambrosia Baking