Vanilla Marshmallow Ice Cream

Instructions

1. Whisk the egg yolks in a medium bowl and set aside.
2. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, fine sea salt, and pure vanilla extract. Heat gently over medium heat until the sugar dissolves and the mixture reaches about 170°F (77°C), stirring occasionally.
3. Slowly temper the hot cream mixture into the egg yolks by whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 175°F to 180°F (79-82°C). Do not let it boil.
5. Pour the custard through a fine mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours until well chilled.
6. While the custard chills, prepare the marshmallow cream: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
7. Gradually add corn syrup and continue beating until stiff glossy peaks form. Keep at room temperature until ready to fold into the ice cream base.
8. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions, about 30-40 minutes.
9. During the last few minutes of churning, gradually fold in half of the marshmallow cream to integrate fluffiness evenly. Reserve the remaining marshmallow cream for swirling.
10. Transfer half of the ice cream to a freezer-safe container, fold in the chopped vanilla marshmallows, then dollop half the reserved marshmallow cream on top. Layer the remaining ice cream mixed with the remaining chopped marshmallows and top with the rest of the marshmallow cream, using a spatula or skewer to gently swirl.
11. Seal the container and freeze for at least 40 minutes to firm up before serving.