Toasted Fluffernutter Ice Cream

Everyone knows the Fluffernutter. That creamy peanut butter and sweet marshmallow cream sandwich.  Brings me back to my childhood days of after school snacks.

I had a few marshmallows left over from a previous recipe and found some great peanut butter chips at Trader Joes not too long ago so I knew what I had to do next….Fluffernutter Ice Cream!!!

The combination of creamy peanut butter and toasted marshmallows is perfect for ice cream so here is how I did it.

You will need:

- 2 cups heavy cream

- 1 cup milk

- 1 vanilla bean

- 1/2 cup sugar divided

- 5 egg yolks

- 1/2 cup peanut butter chips (or regular peanut butter)

- 2 cups marshmallows

Start off by making your ice cream base. I poured the heavy cream and milk into a small sauce pan with the whole vanilla bean. Bring that to a low simmer, cover the pan and take off the heat. Let that sit for about 30 - 45 minutes. This will infuse the cream with a little bit of vanilla flavoring. 

Once you let that sit you can place the pan back over medium heat and add 1/4 cup sugar. While that is heating up, separate the egg yolks and add the other 1/4 cup of sugar to the yolks and whisk to combine. 

Now for the marshmallows. Place the oven rack in the middle and turn your oven temperature to a low broil (if you don't have an option, just set it to broil). Place a piece of parchment paper over a baking sheet and grease the parchment paper. This will ensure that the marshmallows don't stick too much to the parchment paper once they melt. Spread out the two cups of marshmallows onto the greased parchment paper and place in the oven for about 5 minutes. Check on the marshmallows frequently because they will brown quickly. Once the marshmallows get a nice toasted color take them out of the oven and scrape them into a heat proof bowl.

Return the cream and milk to the stove. Once it starts to simmer you will want to slowly temper your egg yolks. To do this, add 1/2 cup at a time of the hot milk mixture to your bowl of eggs and sugar while whisking quickly to ensure the eggs do not cook. Keep adding 1/2 cup of hot cream to the eggs while whisking until more than half of the pan is gone. Then return the eggs and cream back into the saucepan over low/medium heat. Continue to stir frequently until the mixture thickens and coats the back of a wooden spoon.

Then you will want to strain the hot cream and eggs into the bowl with the marshmallows. ( You can save the vanilla bean and use it for a future recipe, just make sure to rinse off all the cream. ) Then add the peanut butter chips (or peanut butter). Stir until all the peanut butter has melted and combined with the cream. Place the cream mixture into a bowl of ice water until it has cooled off. Cover the bowl and place in the refrigerator for about 8 hours or overnight.

Once the cream has chilled for awhile, pour into your ice cream maker and freeze per the manufacturer's instructions.

If you want soft serve ice cream then you can eat it right from the ice cream maker, but if you like your ice cream a little firm, then place into the freezer for a few hours or overnight.

It seems like ice cream is tedious to make, but it gets easier each time and it's so much better than store bought ice cream. Hope you guys enjoy!

Peace.Love.Lauryn