#### **Step 1: Toast the Marshmallows**
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper and spread marshmallows in an even layer.
Broil for 1-2 minutes, watching closely, until marshmallows turn golden brown and slightly charred.
Remove from oven and let cool slightly.
#### **Step 2: Make the Ice Cream Base**
In a saucepan over medium heat, whisk together heavy cream, milk, half of the sugar, and salt. Heat until warm but not boiling.
In a separate bowl, whisk egg yolks and remaining sugar until pale and thick.
Slowly pour the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon (about 5 minutes).
Remove from heat and stir in vanilla extract.
Strain through a fine mesh sieve into a clean bowl to remove any egg solids.
#### **Step 3: Blend in Toasted Marshmallows**
While the mixture is still warm, stir in half of the toasted marshmallows.
Use a hand blender or whisk vigorously to dissolve marshmallows into the base.
Let cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
#### **Step 4: Churn the Ice Cream**
Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (typically 20-25 minutes).
During the last few minutes of churning, add the remaining toasted marshmallows, gently folding them in to create a swirl effect.
