Yield: about 1 quart


  • 2 cups whole milk, divided
  • 1 tbsp. plus 1 tsp. cornstarch
  • 3 tbsp. cream cheese, softened
  • Pinch of fine sea salt
  • 1¼ cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tbsp. light corn syrup
  • 1 vanilla bean, split
  • 8 oz. mini marshmallows*
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  • step 1: HideShow Images

    To make the ice cream, combine 2 tablespoons of the milk with the cornstarch in small bowl and whisk to a smooth slurry. In a medium bowl, combine the cream cheese and salt and whisk until smooth.  Combine the remaining 1¾ cups plus 2 tablespoons of milk, cream, sugar, corn syrup, the seeds scraped from the vanilla bean and the vanilla pod in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and whisk in the cornstarch slurry. Return to the heat and bring back to a boil, stirring with a spatula until slightly thickened, about 1 minute.

  • step 2: HideShow Images

    Whisk the hot milk mixture into the bowl with the cream cheese until smooth. Transfer the mixture to the refrigerator to chill thoroughly before churning. (Alternatively, you can place the bowl with the mixture into a larger bowl with an ice bath and stir until chilled.)

  • step 3: HideShow Images

    Spread the marshmallows in an even layer over a foil-lined baking sheet. Use a kitchen torch to toast all exposed sides of the marshmallows to a golden brown. Transfer the baking sheet to the freezer. Chill until the marshmallows are frozen, at least a couple of hours.

  • step 4: HideShow Images

    Remove the vanilla pod from the ice cream base.  Once fully chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Working quickly, alternately layer the toasted marshmallows (in about 3 layers) with the ice cream. Cover and freeze until firm, at least 4 hours.

  • step 5: HideShow Images


    • If using homemade marshmallows, cut into about ½-inch to ¾-inch cubes.