Toasted Marshmallow Ice Cream

I picked Toasted Marshmallow Ice Cream after a run; I wanted dinner steady and simple, not a project.

As it warmed, the kitchen smelled like sweet banana and oven heat. I worked clean: cutting board to the left, waste bowl to the right; it keeps my head calm.

A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.

I cooked by smell and color more than the minute hand; the food told me when to move.

I queued a podcast and let the smell drift down the hall; a neighbor peeked in to ask what I was making.

Day two was better; the edges relaxed and the middle tasted more confident.

A sharp salad—radicchio, lemon, olive oil—balances the weight of the dish.

I portioned and froze a serving; it thawed cleaner than expected.

Next time I’d finish with lemon or a spoon of vinegar; brightness is the difference between fine and good.

If you’ve been Googling toasted marshmallow ice cream recipe, know that this one respects your time and your palate.

Bottom line: steady, satisfying, and worth repeating with tweaks.