Marshmallow Ice Cream
Vanilla ice cream is mixed with marshmallows for a delightfully soft, sweet treat.
Ingredients
egg yolks
3
fine white sugar
75g
milk
160ml
vanilla extract
a pinch
heavy cream
120ml
white marshmallows (cut into 4 equal pieces)
8
fine sugar (material A)
1 tbsp
water (material A)
1 tsp
chopped almonds
15g
butter
5g
Instructions
1
Prep work
Cut the marshmallows into 4 equal pieces.
2
Step 1
Place the egg yolks in a bowl, add the fine white sugar, and beat with an electric mixer on high speed until light and fluffy.
3
Step 2
Pour the milk into a small pot and heat to 38°C. Slowly add the mixture from Step 1, stirring with an electric mixer on low speed to combine.
4
Step 3
Transfer the mixture from Step 2 to a pot, turn to low heat. Add the vanilla extract, stirring with a silicone spatula to mix. Heat slowly until it is slightly steaming and thickened.
5
Step 4
Strain the mixture from Step 3 into a bowl through a sieve to make it smoother.
6
Step 5
Place the bowl with the mixture from Step 4 in an ice bath to cool rapidly, stirring constantly. Once the steam dissipates, put it in the refrigerator to chill and set for 1 hour.
7
Step 6
Take the mixture from Step 5 out of the refrigerator and beat with an electric mixer to incorporate plenty of air.
8
Step 7
Pour the heavy cream into another bowl, place the bowl in an ice bath, and whisk until fully whipped. Add it to the mixture from Step 6 and mix well. Return to the refrigerator to chill.
9
Step 8
Put material A in a frying pan, turn to low heat. Once it turns caramel-colored, turn off the heat. Add the chopped almonds and butter, stirring with a wooden spatula to mix. Then spread it on parchment paper and let it cool.
10
Step 9
Take out the mixture from Step 7 every hour and stir thoroughly with a whisk, repeating this twice. The third time, add the marshmallows, mix well, then transfer to a serving container and garnish with some of the almonds from Step 8.
