Raspberry-Oreo ice cream with Toasted Marshmallow

Leave it to me to start making ice cream at the end of summer.

We’ve had an ice cream maker for a while now, but I’ve been too scared to use it. My mum’s been the only one to make some ice cream in the past and she’s very good at it! But after the wowwehaveanewtoyyayayy phase passed, we stopped making ice cream entirely.
Until a couple of days ago.
I’m sick of the blah favours of ice cream we get around here. I just want some ice cream trashed up with potato chips, cookie dough and sprinkles. Lots of sprinklesssss. (No? Does no one else want that?)
Here’s some good news for my vegetarian friends. Since this ice cream doesn’t have a cream anglaise base, there’s no egg! Woohoo
This is still fantastically creamy ice cream! Thanks to the cream cheese. Mm. You need this in your life.

Raspberry-Oreo ice cream with Toasted Marshmallow


2 cups whole milk
1 tbsp + 1 tsp cornstarch
3 tbsp cheese, softened
pinch fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 T light corn syrup
1 vanilla bean, split, scrape beans + save the pod
1 tsp raspberry extract (good quality!)

1/3 cup marshmallows
1/3 packet Oreo cookies, broken into bits (more if you really really like Oreos)

For the Ice Cream:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth mix.In another bowl whisk the cream cheese and salt.
Combine the milk, cream, sugar, corn syrup, vanilla seeds, and bean in a large saucepan. bring to a gentle boil over medium-high heat, and boil for 4 minutes. Take off the heat and slowly whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with spatula until slightly thickened, about a minute or so. Take it off the heat. Now, gradually whisk in the cream cheese mixture into the MILJ mixture and stir gently until smooth and well combined.Whisk in the 1/3 cup of broken Oreo pieces.
Cover the bowl with cling film wrap and chill ice cream base for a few hours or over night.
When ready to churn, remove the vanilla bean. Freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned, toast the marshmallows.
I like sticking a few on a fork and holding them over a flame, till charred and toasted. Blow on them if they catch fire. Stir them into the ice cream and put the mixture in a large container. Put in the fridge till set.

** I like this ice cream making thing. I’m obviously not done.


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