♥ My sister Sara is the person who knows her stuff in the kitchen. She enjoys testing out recipes and keeps herself  up to date with all that’s new and exciting in the kitchen world. She prides herself in making the best and creamiest of ice creams and I can definitely give this recipe my seal of sisterly approval.

Here is Sara to tell you more.

My husband and I love to entertain. He usually picks the protein and I do the planning for the rest of the dinner. In the summer we love to eat outside on our terrace and we usually have a BBQ.

I like to plan everything ahead so that I can spend the evening with my guests. Ice cream is my favourite dessert for the summer as it can be made ahead. I stumbled across this roasted marshmallow ice cream recipe and took the chance to make it and serve it as a s’mores sundae.

It is very interactive as my guests toast their own marshmallows and put toppings on. It is a hit every time I serve it.

Ingredients:
Yield: 1 quart
5 large egg yolks
2 cups (470 ml) whole milk
1 cup (235 ml) heavy cream
1 teaspoon vanilla extract
1/3 cup (66 grams) sugar
Pinch of salt
10 ounces (284 grams marshmallows) plus more for serving

Instructions:
1. To make the custard base, combine the whole milk in a saucepan over medium high heat.
Heat the mixture until steaming and bubbles appear at the edges, do not boil. Meanwhile
whisk together the egg yolks and sugar in a large bowl. Slowly add the heated milk to the
egg yolk mixture while whisking constantly. Pour the mixture back into the saucepan and
cook over medium low heat until thickened and coats the back of a spoon, stirring
frequently. Pour mixture through a mesh strainer into a large bowl. Add the heavy cream,
vanilla extract and salt. Set asides.

2. Spread the marshmallows out on a sheet pan lined with parchment paper. Toast the
marshmallow with a kitchen torch or an oven broiler. If you use a broiler, place the over rack as
high as possible and watch the marshmallows very closely to ensure the don’t burn. Rotate
the marshmallows so that they are evenly toasted on each side.

3. In a blender, add the custard mixture and the toasted marshmallow and purée until smooth.
Chill overnight in the fridge. Freeze in an ice cream machine according to the manufacturer’s
instructions. Let harden in the freezer for an additional few hours before serving.
Allow your guests to toast their own marshmallows add chocolate sauce and some graham cracker crumbles to make a s’more sundae.

♥This recipe has been taste tested and family approved for being Just Amazing. My daughter has won over a lot of people (including me) with her chocolate chippers. So here is Brittany, to give you the recipe and some insight into these prize winning cookies.

Finally add in your in milk chocolate chips.

Bake 8 to 10 minutes. I usually take them out right at 8 minutes and let them sit on the warm baking sheet for a minute or two before moving them onto a cooling rack.