Do you love marshmallows? I know I do: mini marshmallows, giant marshmallows, dehydrated marshmallows, marshmallow cream, fruity marshmallows, toasted marshmallows, homemade marshmallows, they are all so puffalicious! This Super Marshmallow Ice Cream combines several different marshmallows into one fabulous ice cream! In the ice cream base itself there in melted marshmallow cream, then mini marshmallows are mixed into the ice cream base after it is frozen, then the ice cream is rippled with marshmallow cream and then topped with dehydrated marshmallows when you serve it! Oh, yeah! If you like marshmallows you are gonna love this ice cream.
In a small bowl whip together egg yolks and sugar until light and fluffy. I like to use my egg beater for this. Set aside.
In a sauce pan place heavy cream and sugar.
Bring to a boil stirring often.
Once the cream boils whisk a small amount of it into the whipped eggs.
Then whisk all the egg mixture into the saucepan with the heavy cream. This whole process is called “tempering,” basically it brings the eggs up to temperature slowly so that they don’t scramble and become scrambled egg ice cream.
Return the saucepan to the heat and cook and stir until the mixture is thick enough to coat the back of a wooden spoon and still hold its shape after you run your finger through it.
Remove from heat and stir in vanilla.
Place some marshmallow cream in a bowl.
Pour the mixture in the saucepan over the marshmallow cream.
Stir until the marshmallow cream is melted. Refrigerate overnight.
Once the ice cream base is chilled freeze it in your ice-cream maker according to the manufacturers directions.
Once the ice cream is frozen stir in the mini marshmallows.
In a freezable container layer the ice cream: ice cream, marshmallow cream, ice cream, marshmallow cream, then give it a good couple stirs to make a nice ripple.
If you like marshmallows, I’m sure you are going to love this Super Marshmallow Ice Cream. Be sure to serve it with dehydrated marshmallows on top, they add a nice crunchiness. I also had this ice cream with chocolate syrup and peanuts on it the other day and WHOA was that ever good?! It is a super creamy ice cream, your gonna love it.
- 6 egg yolks
- ⅓c. sugar
- 2½c. heavy cream
- ⅓c. sugar
- ½t. pure vanilla extract
- 7.5oz. jar marshmallow cream, divided
- 2c. mini marshmallows
- Dehydrated marshmallows to serve
- In a small bowl whip together egg yolks and ⅓c. sugar until light and fluffy. Set aside.
- In a saucepan bring the heavy cream and remaining ⅓c. sugar to a boil, stirring often.
- Whisk a small amount of the boiling cream into the egg yolk mixture, then whisk all the egg yolk mixture back into the heavy cream in the saucepan.
- Return to the heat and stir until thick enough to coat the back of a wooden spoon.
- Remove from heat and stir in vanilla.
- Place ½c. of the marshmallow cream into a bowl, pour the ice cream base over it and stir until the marshmallow cream is melted. Cover and refrigerate overnight.
- Freeze ice cream base in an ice cream maker according to the manufacturer's directions.
- Once frozen stir in the mini marshmallows.
- Layer in a freezable container half the ice cream, half the remaining marshmallow cream, the other half of the ice cream, and the remaining marshmallow cream. Swirl together to get a nice ripple.
- Serve topped with dehydrated marshmallows.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)