I got this recipe from Ideas in Food and it’s an amazing ice cream. A bit like a mix between vanilla and caramel ice cream and with some toasted notes as well.
The only changes I’ve done is to use vanilla pods instead of vanilla powder (my local store was out) and I charred it three times instead of two. If you want more of the burnt caramel note you can char it more times.
You can order guar gum online.
Ingredients for the Toasted Marshmallow Ice Cream:
1.9g guar gum
400g heavy cream
400g whole milk
10g vanilla paste
2 big vanilla pods, around 1.4 g vanilla seeds (Ideas in Food recipe uses 2 g vanilla powder)
Preparing the Toasted Marshmallow Ice Cream:
Put the sugar, salt, and guar gum in a small bowl and stir to combine.
Put the cream and milk in a blender and turn it on medium. Pour the sugar mixture into the vortex and puree until the sugar is dissolved, 10-15 seconds. Add the vanilla paste and vanilla powder to the blender and increase the speed to medium high and puree for 15 seconds. Turn the blender off and pour the ice cream base into a metal bowl. Use a butane torch to burn the surface of the ice cream. When the surface is roughly charred, stir the mixture with a whisk and char the surface one more time. Repeat the whisking, charring and whisking a third time (or more if you want). Transfer the mixture along with the empty vanilla pods to a covered container and refrigerate for at least four hours and up to overnight. Remove the vanilla pods and then churn the ice cream in an ice cream machine according to the manufacturer’s directions.
The ice cream is good served with some warm stewed raspberries or similar fruit.