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.

Mine doesnt look nearly as pretty as the pic in the recipe book, but Oh Em Gee, it tastes divine!!!
Mine doesnt look nearly as pretty as the pic in the recipe book, but Oh Em Gee, it tastes divine!!!

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.

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