I’m joining some blogger friends in a marshmallow ice cream extravaganza. We were challenged by Jenni, of Pastry Chef Online, and Kirsten, of Comfortably Domestic, to churn up some frozen treats featuring marshmallows. I took the easy route when I made this Fudge Topped Marshmallow Ice Cream. Melting a bag of marshmallows in half and half to add to the custard was a cinch…and certainly simpler than dealing with gelatin and egg whites to make marshmallows from scratch. And Miss Katie was happy with a big bowl after dinner. Contact Jenni through her blog if you’d like to join in on the fun.
In this household, ice cream toppings are de rigueur. Last week it was homemade caramel sauce, and this week I paired this creamy marshmallow concoction with a rich and silky fudge sauce. The hubby took a spoon to it as soon as he spotted it in the refrigerator. Between the healthy dose of cocoa powder and the addition of instant coffee powder to intensify the chocolate flavor, this was truly a luscious combination. Whether you make the ice cream, the fudge sauce or both, your family will be delighted to kick off the summer on this delicious note!
- 2 cups half and half
- 10 ounces marshmallows
- 2 cups heavy cream
- ½ cup sugar
- 4 egg yolks, I used Safest Choice
- 2 tablespoons vanilla
- 1 cup sugar
- ⅛ t salt
- ½-1 teaspoon instant coffee, optional
- ⅓ cup unsweetened cocoa powder
- ½ cup butter
- ½ cup heavy cream
- 2 teaspoons vanilla
- 1-2 tablespoons rum
- In a large pot, melt marshmallows with half and half over medium heat, stirring frequently till smooth. Set aside to cool.
- Heat whipping cream in large pryex measuring cup till almost boiling. Whisk egg yolks and sugar together in large mixing bowl. Slowly drizzle a hot cream into yolk mixture, whisking constantly so egg yolks don't cook. Add vanilla.
- When marshmallow mixture is cooled, add to cream and egg mixture. Whisk to combine. Refrigerate overnight. Process in ice cream maker following manufacturer's directions.Freeze till if firms up to desired consistency.
- In a medium bowl, whisk together the dry ingredients. In a sauce pan, combine butter and cream and heat until the butter has melted. Add dry ingredients to the cream mixture, constantly whisking. Boil, stirring constantly until thick and smooth, about 5 minutes. Add vanilla and rum. Cool and refrigerate unused portion.
- Can be reheated in a microwave, as needed.
Marshmallow Delights From My Friends:
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I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #5: Don’t deprive yourself. Denying yourself leads to overeating. I eat a cookie after dinner most nights. Just don’t eat the whole batch!