Campfire shakes (aka burnt marshmallow & Nutella)

Method

1. Preheat the oven to 180°C and line the base and sides of a rimmed baking tray with baking paper.
2. To make the ice cream, spread the marshmallows over the prepared tray and bake for 15 minutes or until dark brown, with some marshmallows almost burnt (they will puff up and form a big mass, then deflate). Set aside to cool and harden, then break into small pieces.
3. Place the milk, sugar and salt in a saucepan over medium heat and bring almost to the boil, stirring to dissolve the sugar. Place the egg yolks in a heatproof bowl and whisk to combine then, whisking constantly, gradually add the milk mixture. Return the mixture to the pan and cook over low heat, stirring constantly, for 5 minutes or until the mixture reaches 75°C or is thick enough to coat the back of a spoon. Remove from the heat, then add the burnt marshmallow pieces and whisk until the marshmallows are melted and combined (this may take up to 10 minutes). Strain the mixture through a fine sieve, then whisk in the cream. Cover and refrigerate for 1–2 hours or until cold. Churn in an ice-cream maker according to the manufacturer’s instructions, then transfer to an airtight container and freeze for 3 hours or until firm.
4. Generously coat about 2.5 cm down the inside of two 360 ml milkshake glasses with Nutella and set aside. Remove the ice cream from the freezer and set aside until just melted at the edges. Transfer to a blender, add the milk and pulse two or three times to break up the ice cream. Using a spatula, mash the mixture onto the blades, then continue pulsing, stopping and mashing, until the mixture is just blended and thick – you don’t want it runny.
5. Divide evenly between the prepared glasses and top with whipped cream. If you are using the marshmallows, scorch them with a kitchen blowtorch until they are almost burnt (alternatively, scorch them under a hot grill). Cool slightly, then use to garnish the thickshake. Serve immediately.