I love summer. Growing up, I was outside from sunup to sundown swimming at my aunt’s house or helping my grandparents in the rose and vegetable gardens. Once I left for college and then started working full-time, I lost my fervor for summer and spending all day outdoors. Now, as a parent to a toddler with the same drive to be outside once he wakes up as I did, I’m finding my love for summer all over again. This past weekend, Jasper spent his time playing with the sprinkler and chasing me and the dogs with the hose. He learned how to pick dandelions and the perks of eating a tomato picked off the vine. He also discovered the summer flavor combo of chocolate, graham crackers, and toasted marshmallow. Though still too young to toast his own marshmallows, we opted for a more toddler friendly s’mores: s’mores sundaes. This ice cream is easy to make and has all the flavors of toasted marshmallows by the campfire without the danger of fiery marshmallows flung from a 19-month-old. Make the ice cream the night before and have it ready for dessert outside after a long day playing in the sun. ––Justin Burke 

Toasted Marshmallow Ice Cream 

Ingredients
5  egg yolks
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
⅓ cup granulated sugar
Pinch of salt
7 ounces marshmallows

Directions 

1. Using a medium saucepan over medium-high heat, combine milk and heavy cream and whisk to combine. Heat the mixture until bubbles appear at the edges, taking care not to boil. 
2. Meanwhile, whisk together the egg yolks and sugar in a large bowl. Slowly add the heated milk mixture to the egg yolks while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring frequently, until thickened and coats the back of a spoon, about 2-5 minutes. Pour mixture through a mesh strainer into a large bowl. 
3. Add vanilla extract and salt, and whisk together. Set aside.
4. Meanwhile, spread the marshmallows out on a sheet pan lined with foil. Toast the marshmallows with a kitchen torch or an oven broiler. If you use a broiler, place the oven rack as high as possible and watch the marshmallows very closely, rotating them to get an even toast. (Note: the more you char them, the more ‘campfire’ flavor you’ll have.)
5. Using a blender, add the custard mixture and the toasted marshmallows and blend until smooth. Chill mixture in the fridge, about 1-2 hours.
6. Using an ice cream machine, churn the mixture according to the manufacturer’s instructions. Let harden in the freezer for an additional few hours before serving. Serve with crushed graham crackers and chocolate syrup. 

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