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All the flavor of a campfire-roasted marshmallow in ice cream.
I used a brûlée torch to toast the marshmallows. If you don’t have a kitchen torch, you can probably use a broiler.
Line a baking sheet with a silicon baking mat or parchment paper. Spread the marshmallows out in an even layer on the prepared sheet.
Light the torch, hold it a few inches above the marshmallows, and wave it quickly over the top of the marshmallows, toasting them evenly. If any of the marshmallows catch fire, just blow out the flames. Once the tops of the marshmallows are toasted (you’re looking for dark brown coloration), carefully turn them over using a thin metal spatula. Repeat this process until all sides of the marshmallows are toasted.
Using the spatula, transfer the marshmallows into a blender. Set aside.
Place the egg yolks, evaporated cane juice, and salt in a large mixing bowl. Whisk vigorously until the mixture turns a pale yellow color. Set aside.
Place the milk and vanilla bean paste in a medium-sized heavy-bottomed saucepan. Set the burner on your stove to medium heat. Heat the mixture, stirring often, until it is steaming but not quite simmering. Spoon out about 1/4 cup of the hot milk and slowly stream it into the egg yolk mixture, whisking constantly to temper the eggs. When the mixture is well-combined, repeat this step with an additional 1/4 cup of the hot milk.
Then pour the tempered egg mixture into the saucepan with the rest of the hot milk and heat, stirring slowly but constantly, until the mixture coats the back of a wooden spoon and has thickened to the consistency of heavy cream.
Remove mixture from the heat and whisk for a few minutes to cool it down slightly. Pour mixture over the marshmallows in the blender. Blend for a minute or so, then let the mixture sit with the lid off for a couple of minutes. Replace the lid and run the blender for an additional minute. Then add the cold heavy cream and vanilla extract to the blender and blend for 30 seconds.
Remove lid of blender and let the mixture sit on the counter until it cools to room temperature. Replace the lid and let mixture chill in the fridge until very cold, at least 6 hours.
When ready to churn the ice cream, give the mixture a quick blend (it will be very thick after chilling, and some of the marshmallow might have begun to separate from the liquid), then pour into your ice cream maker, and follow manufacturer’s instructions.
Then transfer ice cream to a sealable container, cover, and place in freezer until firm, at least 2 hours.
Recipe yield: about 4 cups; 8 servings
Nutritional Information Per Serving (about 1/2 cup):
276 calories, 14.4 grams fat, 8.2 grams saturated fat, 31.8 grams carbohydrates, 29.9 grams sugars, 5.2 grams protein
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!