Easy peasy recipe for pink Marshmallow Ice Cream

Ingredients
200g large marshmallows (I used only pink ones)
400ml cream
400ml milk
pinch of salt
50g mini marshmallows

How to
Spread the large marshmallows out onto a lined baking sheet. Preheat your
oven to 230°C on the grill setting.

Place your mini marshmallows onto a lined baking tray and grill for about 1
minute, watching closely (these little guys can burn quickly).

Remove the paper and marshmallows from the tray and place in the freezer
until needed. This makes them much easier to remove and add to the ice
cream later.

Grill the large marshmallows for 1-2 minutes, watching them all the time.

Heat the milk, cream and salt together until boiling, then remove from the
heat.

Once grilled to your liking, add the marshmallows (only the large ones) to the
hot cream mixture and stir until mostly dissolved (some crispy bits may
remain).

Allow the mixture to cool to room temperature then refrigerate for a few hours
until cold.

Pour the mixture into the metal bowl of your ice cream maker and churn for
about 2 hours, or until the ice cream is ready.

Pour a third of the ice cream into a container or loaf tin, then sprinkle a third of
the grilled (and frozen) mini-mallows on top. Repeat with a second layer, and
then a third until you have used all the ice cream and finished with a layer of
mini mallows.

Freeze the mixture for a few hours, until set.

 

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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes