Inspired by 52 Kitchen Adventures
2 cups half and half
1 10 ounce bag of large marshmallows
2 cups heavy cream
1/2 cup sugar
4 egg yolks
2 tablespoons vanilla
In a large pot, melt marshmallows with half and half over medium heat, stirring frequently till smooth. Cool at room temperature.
whipping cream in large pryex measuring cup till almost boiling. Whisk
egg yolks and sugar together in large mixing bowl. Slowly drizzle a
little hot cream into yolk mixture, whisking constantly so egg yolks
don't cook. Slowly repeat process the process till all cream is added.
When marshmallow mixture is cooled, add to cream and egg mixture. Whisk to combine. Refrigerate overnight. Process* in ice cream maker following manufacturer's directions. May need to freeze ice cream to firm up before serving.
*I had a little too much custard for my ice cream maker, so you may not need to use it all.