Sweet Potato Pie Ice Cream

1. Set oven to broil. Line a baking sheet with parchment paper and cover with marshmallows, leaving plenty of space between each one. Broil until golden brown, watching closely as they burn quickly. Remove from oven and set aside to cool.
2. In a medium saucepan, heat the milk to steaming and just starting to bubble, but not yet boiling. Remove from heat and set aside.
3. In a mixing bowl, beat egg yolks together and then add sugar, salt, cinnamon, ginger, and nutmeg. Very slowly, add the hot milk while whisking constantly so as not to cook the eggs.
4. Pour mixture back into the saucepan and cook over low or medium-low heat, stirring constantly, until the mixture reaches 160F or until it coats the back of a spoon.
5. Remove mixture from heat and stir in the potato puree. Allow the mixture to cool and then stir in the cream and vanilla extract.
6. Transfer to a bowl and cover with plastic wrap, making sure the wrap comes in contact with the surface of the mixture to prevent a skin from forming. Chill for at least 3 hours, overnight preferable.
7. Freeze mixture in an ice cream maker according to manufacturer's directions.
8. Spoon half of the ice cream into a freezer safe container. Add a layer of marshmallows and then top with the remaining ice cream (can do more than one layer of marshmallows if your container is deep). Place in freezer to harden.
9. Allow ice cream to sit on the counter about 10 minutes before scooping. Serve with graham cracker toffee.

Graham Cracker Toffee

1. Pre-heat oven to 350F
2. Line an 11×15 baking sheet with parchment paper and cover with a single layer of graham cracker sheets with edges touching. You can break up some of the sheets to fill in gaps.
3. In a saucepan, heat the butter over medium heat until melted.
4. Add brown sugar and stir to combine. ?Continue to cook until the mixture boils, stirring constantly.
5. Continue boil for about 2 minutes, then remove from heat and immediately pour over graham crackers.
6. Use a rubber spatula to spread the mixture evenly over the graham crackers.
7. Bake for 6-7 minutes or until the entire surface of the butter mixture is bubbly. Remove from oven and allow to cool completely, and then cut into strips. You can refrigerate the pan to quicken the cooling process.