Put the tapioca starch into a small bowl.
Measure the milk. Add two tablespoons of the milk to the tapioca starch and mix to form a slurry.
Add the rest of the milk, cream and sugar to a pot on the stove. Heat on low, stirring until the sugar and syrup is dissolved.
Add the tapioca starch and mix well. Turn off heat and allow to cool.
Put your grill onto medium high. Spread the marshmallows out on a baking tray, with the long side facing cup.
Toast the marshmallows until they are golden brown. You may need to turn them half way through to get an even toasting.
NB: You MUST watch them very carefully. Do not walk away. They can burn very quickly and at worst could catch fire.
Flip the marshmallows over the toast on the other side, taking care not to get hot sticky marshmallow on yourself.
Remove from the heat. Add the ice cream mix and toasted marshmallows to a large deep heat proof bowl you can use an immersion blender in.
Blend in the marshmallows until the mix is nice and smooth. Strain and transfer to a heat proof container. Chill for four hours in the fridge.
Put your storage container in the freezer to chill.
If you are using a self refrigerating ice cream churner turn it on about ten minutes before churning, other wise take your churning bowl out of the freezer right before using.
The ice cream mix will set very thick due to the gelatin in the marshmallows. Use an immersion blender to make it liquid again.
Pour the mix into the ice cream churner and churn the ice cream. It will be the consistency of soft serve when done.
Transfer to your chilled storage container and freeze for four hours or until firm.
To serve remove from the freezer, scoop and enjoy!