"Peeps" Ice Cream / by Anthony Michael Contrino

Easter is my favorite holiday from a food perspective.  We start the day with Easter Bread, slathered with butter.  When the family gets together to celebrate, the antipasto comes out.  Salumi, mozzarella, crackers, more bread, and my favorite, Pizza Rustica.  Dinner selections vary from year to year, but all I can think about is dessert.  The table is filled with all sorts of sweets and candies.  The star - Peeps.  I can't get enough of these guys.  First things first, they have to be the original yellow chicks.  Don't get me wrong, I'll eat a pink or even a blue bunny, but there's something special about the original.  This ice cream is inspired by my love for this Easter treat.  I like to top my scoop with a peep (or two!)

“Peeps” Ice Cream

Makes 2 Pints

 

2-1/4 cups milk

2 cups heavy cream

1 pound mini marshmallows (1 bag)

4 large egg yolks

2 tablespoons golden syrup

1 teaspoon vanilla extract

Yellow Sanding Sugar, for garnish

 

In a large, high-sided skillet combine the milk, heavy cream and marshmallows.  Cook over a medium heat until the marshmallows are melted.  Stir often to ensure the marshmallows don’t stick to the bottom of the pot and burn.  

Meanwhile, in a large bowl, combine the egg yolks, golden syrup and vanilla extract.  Whisk to combine. 

When the marshmallows are melted, remove the pot from the heat.  Temper the eggs by slowly drizzling the hot liquid into the egg mixture while whisking constantly.  When half of the hot liquid has been added to the eggs, transfer the egg mixture into the pot.  

Return the pot to the heat and cook, stirring constantly, for 2 minutes.  

Strain the ice cream base through a chinois or fine-mesh strainer into a large bowl.  Cover with plastic wrap and refrigerate overnight.

Churn the custard in an ice cream machine according to manufacturer’s instructions.  Scoop the ice cream into pint containers or a tupperware and cover with plastic wrap.  Make sure the plastic wrap is pressed against the top of the ice cream.  Freeze the ice cream for at least 8 hours, but preferably overnight.  

To serve, scoop the ice cream and sprinkle with yellow sanding sugar.