Marshmallow Ice Cream

I was given a KRUPS ice cream churner for my birthday and have been making the most amazing ice cream ever since.

Last night I made ‘The Michelin Man’ Marshmallow Ice Cream from a recipe in The Icecreamists recipe book Wendi gave me for my birthday.

Before I give you the recipe, please note that though making home made ice cream is very easy, it is time consuming and is not something that can be made on a whim. It takes at least 48 hours to make.

Ingredients

Ice cream

• 250ml full cream milk (I use 2%)
• 125ml double cream (I use 250g regular cream)
• 2 egg yolks
• 88g caster sugar
• 100g large marshmallows.

Ripple

• 50g small marshmallows
• 100g marshmallow fluff.

Method

• Bring milk and cream just below boiling in a pan. Mixture must steam but not boil.
  
• In a bowl beat egg yolks and sugar.
  
• Slowly add hot milk to egg mixture, stirring to ensure eggs don’t scramble.
  
• Return to pan and heat to steaming again.
  
• Stir large marshmallows into milk mixture until melted.
  
• Allow mixture to cool before placing in fridge for a minimum of 6 hours (12 hours is ideal).
  
• Once cool pour mixture into churner and churn as per instructions. If you don’t have a churner place in freezer proof dish and freeze, mix occasionally to disperse ice crystals.
  
• Once churned fold in small marshmallows and fluff.
  
• Freeze for a minimum of 2 hours before serving.

This particular recipe made about 1 litre of ice cream once it was churned.