Swirl ice cream how to#

This time I used marshmallow topping (you can find it in the ice cream aisle of the grocery store with the other ice cream toppings). Oh don’t worry, we definitely ate that batch, but the top half of the container was basically solid frozen fluff.

The fluff floated to the top, barges of gelatin that were far to thick to swirl and froze harder than the ice cream itself. I dropped dollops of fluff into the ice cream container with the freshly churned ice cream. In theory it seemed like it would work, the fluff texture was about what I wanted for my swirl. For the first batch I used straight marshmallow fluff. My second mistake was the marshmallow swirl. Still messy, but at least this time they were usable.

After cooling for 10 minutes or so the marshmallows came off fairly easily. The second time, I used parchment paper and generously sprayed it with cooking spray. I didn’t spray the baking sheet before broiling, and what I ended up with was a sticky mass that could not physically be removed without bringing half the aluminum foil with it. Well, not quite that easy, there were some issues with my initial process I needed to resolve, but the result is a rich and creamy ice cream that tastes like it just came off a campfire. Turns out it’s as easy as throwing some toasted marshmallows into a blender with the warm custard base.

Swirl ice cream how to#

Toasting brings out the best in an otherwise bland puff, caramelizing the sugars and giving the marshmallow a delightful crunch.īut how to get that tell-tale toasted flavor into ice cream? There’s marshmallow, and then there’s toasted marshmallow.