We were in picturesque Victoria, British Columbia a few summers ago. The fabulous Empress Hotel on the Inner Harbor set the tone for this charming town with the European feel. One evening, after dinner, Katie ordered some vanilla ice cream at one of the local bistros. I had just one bite, but will never forget the smooth, creamy texture and the subtle taste of marshmallow creme. When I saw a recipe for marshmallow ice cream on 52 Kitchen Adventures, I printed it off immediately…and then tweaked it a bit for our taste buds. I made our favorite Fudge Sauce as a topper…yup, they all loved it~Print
Marshmallow Ice Cream
Inspired by 52 Kitchen Adventures
- 2 cups half and half
- 1 10 ounce bag of large marshmallows
- 2 cups heavy cream
- 1/2 cup sugar
- 4 egg yolks
- 2 tablespoons vanilla
- In a large pot, melt marshmallows with half and half over medium heat, stirring frequently till smooth. Cool at room temperature.
- Heat whipping cream in large pryex measuring cup till almost boiling. Whisk egg yolks and sugar together in large mixing bowl. Slowly drizzle a little hot cream into yolk mixture, whisking constantly so egg yolks don’t cook. Slowly repeat process the process till all cream is added. 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. May need to freeze ice cream to firm up before serving.
- *I had a little too much custard for my ice cream maker, so you may not need to use it all.
Victoria, British Columbia, 2007~
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