That's right people, we went there. Toasted marshmallow ice cream! This is the perfect treat for anyone of any age and believe it or not its super simple. I must admit at first I was skeptical but now that I know how simple it is to make an ice cream out of your favourite flavour my mind is spinning with more ideas. I think we'll make this into something new and creative in the future too. I hope you try this at home and let me know what you think.
- 1 Bag of S'more Treats Halal and Kosher Mini Marshmallows
- 2 cups of whipping cream
- 1 cup of milk (any kind will do just not 1%)
- 1/3 cup of granulated sugar
- pinch of salt
- 4 egg yolks
- 1/2 tsp of non-alcoholic vanilla extract (I use the one Levant makes and it works like a charm)
- 1/2-1 cup of marshmallow topping (recipe below)
- Line a baking sheet with parchment paper and spray generously with cooking spray. Spread the entire bag of you mini marshmallows onto a single layer onto your baking sheet and broil until golden (about 1 min). Keep you eyes on it they will burn. Remove from oven and let cool for a few seconds then transfer them to a blender.
- The base of this ice cream is a basic custard. To make the custard combine 1 cup of the whipping cream, the milk, sugar and salt into a saucepan over a medium heat. Stir, occasionally until the sugar is dissolved and the mixture starts to steam. Remove from heat. Do not let it boil.
- Whisk the egg yolks in a small bowl. Slowly, stir in some of the warm cream mixture into the yolks a little at a time to warm the egg mixture up. You do not want to cook the eggs with the cream mixture just temper it so that you can add the entire thing to the saucepan with the rest of the cream mixture. You do not want to make scrambled eggs.
- Once you've poured the egg mixture back into the saucepan return it to a medium heat. Stir constantly scraping the bottom of the pan until the mixture thickens and coats the back of a spoon without running. This will take about 5-10 min depending on your stove (it will measure about 170˚ F on your thermometer if you have one). DO NOT LET IT BOIL!! Remove from heat and add to the blender with the toasted marshmallows. Blend until smooth. Add the remaining 1 cup of whipping cream and the vanilla extract. Blend to combine.
- Place mixture into a bowl and cool in the refrigerator for a minimum of 5 hours ( I like to cover my custard with a plastic wrap directly to the top of the custard to avoid a skin forming). It is very important for the custard to be completely cooled before adding to your ice cream maker.
- Once mixture is cooled churn ice cream according to your manufacturers instructions. When the ice cream is the consistency of soft serve add one spoon full into your freezer container and drizzle with one spoon of the marshmallow topping. Continue doing this until you've finished with both the ice cream and topping. Freeze in the freezer preferably overnight.
- 1 tsp unflavoured powdered gelatine
- 1 cup cold water
- 1 1/2 cups of sugar
- 1 cup corn syrup
- pinch of kosher salt (can be any type of salt really)
- 1 tsp non-alcoholic vanilla (Levant makes a great one)
Using a stand mixing bowl attached with a whisk lightly mix together 1/2 cup of cold water with the gelatine. Let the mixture sit and bloom while you add the sugar, corn syrup, salt and the left over water in a medium sauce pan over medium heat and bring to a boil. Do not stir. Allow to heat and cook until your thermometer reads 240˚. To avoid crystallization you can use a wet brush to lightly clean around the edges of the pan where the mixture will splatter. Once the temperature reaches 240˚ Pour the sugar mixture slowly into the gelatine while the whisk is on the stir setting. Add the alcohol free vanilla or vanilla flavouring. Increase the speed to low for 2 minutes or until mixture cools a little and won't splatter and burn. Increase speed to high and beat until the syrup becomes a thick shiny white topping. The texture should be like a warm honey texture. Transfer to a glass jar and tight lid and refrigerate for up to a month.