1-1/2 cups whole milk
1-1/2 cups heavy whipping cream
1/4 cup marshmallow ice cream topping
1/4 teaspoon salt
2 cups miniature marshmallows
10 Girl Scout S'mores™ coarsely chopped, divided
Preheat broiler. In a large bowl, whisk milk, cream, marshmallow topping and salt until blended. Arrange marshmallows in a single layer in a nonstick foil-lined 15x10x1-in. baking pan. Broil 5-6 in. from heat 20-40 seconds or until golden brown. Cool slightly; freeze while processing ice cream.
Meanwhile, fill cylinder of ice cream maker no more than two-thirds full. Freeze milk mixture according to manufacturer's directions, adding half of each of the chopped Girl Scout S'mores™ cookies and toasted marshmallows during the last 5 minutes of processing. (Ice cream maker may be very full.)
Transfer ice cream to freezer containers, allowing space for expansion. Freeze 2-4 hours or until firm. Serve with remaining Girl Scout S'mores™ cookies and toasted marshmallows. Yield: 2 quarts.
Makes: 16 servings.