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Toasted Marshmallow Frozen Custard Recipe

This toasted marshmallow frozen custard recipe is a very rich, creamy custard that’s full of flavor. Recipe courtesy Angie of Eclectic Recipes.

Servings: 8

Active time: 25 minutes

Total time:

Ingredients

  • 10 oz mini marshmallows
  • 1 1/2 c heavy cream
  • 1/2 c whole milk
  • 6 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 tsp vanilla

Preparation

  1. Preheat oven to 350°F. Line a baking sheet with silicone mat or parchment paper. Add marshmallows to lined cookie sheet. Place in oven and toast for a few minutes, stirring once or twice.
  2. Add cream and milk to small saucepan or microwave-safe bowl. Heat until very hot, but not boiling.
  3. Place egg yolks and vanilla in blender. Blend on low while very slowly streaming in hot cream and milk. After all cream is incorporated, blend on medium until everything is incorporated. Then use silicone spatula to scoop in marshmallows. Blend until combined.
  4. Place in refrigerator overnight to cool. Pour into ice cream maker and blend for 15 - 20 minutes or until very creamy. Serve immediately or scoop into an airtight container and freeze for later.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.