There's marshmallow, and then there's toasted marshmallow. Two entirely different beasts. Toasting brings out the best in an otherwise bland puff, caramelizing the sugars and giving the marshmallow a delightful crunch. But how to get that tell-tale toasted flavor into ice cream? Turns out it's as easy as throwing some toasted marshmallows into a blender with the warm custard base. Well, not quite that easy, there were some issues with my initial process I needed to resolve, but the result is a rich and creamy ice cream that tastes like it just came off a campfire. My first attempt was a bit of a mess. I didn't spray the baking sheet before broiling, and what I ended up with was a sticky mass that could not physically be removed without bringing half the aluminum foil with it. The second time, I used parchment paper and generously sprayed it with cooking spray. After cooling for 10 minutes or so the marshmallows came off fairly easily. Still messy, but at least this time they were

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