• 1 1/2 cups whole milk
• 2/3 cup sugar
• 2-4 Nellie's Free Range Eggs, yolks only (see notes)
• 8 ounces marshmallow fluff
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

• Combine the milk and sugar in a saucepan over medium-high heat. Heat the mixture just until steaming, with bubbles appearing at the edges, but don't bring to a full boil.
• Meanwhile, whisk together the egg yolks in a large bowl. Slowly add the heated milk mixture to the bowl of yolks while whisking constantly to make sure you don't cook the eggs. Once all the milk has been added to the yolks, continue whisking until mixture is well combined.
• Pour the mixture back into the saucepan (with the pan off the heat), then return the pan to the stove and cook over medium heat until thickened, stirring frequently.
• Add the marshmallow fluff and mix until combined (don't worry if the marshmallow doesn't dissolve completely).
• Mix in the heavy cream and vanilla extract.
• Once fully combined, transfer the mixture to a heat-safe container and place in the refrigerator for 1-2 hours or until chilled.
• Add the fully chilled mixture to an electric ice cream maker and churn for about 25-30 minutes or until fully frozen.
• Pour the ice cream into a freezer safe container and let it firm up in the freezer for at least 4-6 hours or overnight.

Nellie’s Notes:

Depending on the instructions for your particular ice cream machine, you may need to place the ice cream machine bowl in the freezer at least 24 hours before you begin mixing your ice cream base so that it can fully freeze before use.

The more egg yolks you use, the richer and creamier your ice cream will be. Use 2 yolks if you like a lighter, milkier ice cream consistency, 4 if you like your ice cream richer and slightly denser, and 3 yolks for the best of both worlds!