Homemade Marshmallow Ice Cream Recipe | Julie Blanner (2024)

FAQs

Why isn t my marshmallow mixture thickening? ›

The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Marshmallow Cream FAQs

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream?

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

This might happen anyway if your marshmallows are particularly watery, so you might need to dredge them a few times. Also, don't cover them; it's important to let any moisture evaporate.

If you find that this happens to you and you haven't been attempting to mallow on a humid or rainy day, then the batter needed more whipping time to dry out a bit before it was scraped into the pan to set.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Your s'mores may taste mellow, but that gooey confection you use in them is not “marshmellow,” but “marshmallow.” It was originally made from the root of a mallow plant which grew in marshes.

What substance in a marshmallow makes it fluffy? ›

In marshmallows, the foam is made up of air suspended in the liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that keeps all the sugar and flavor goodness in place and gives the marshmallow its stretchy, gooey texture.

Rocky road ice cream is a chocolate-flavored ice cream. Though there are variations from the original flavor, it traditionally comprises chocolate ice cream, nuts, and whole or diced marshmallows.

I had an old recipe for homemade strawberry ice cream in my files that I dug out and I simply replaced the 1¼ cups of white granulated sugar it called for with ¾ cup of pure maple syrup.

When it comes to sugar, viscosity isn't the only thing that matters; sweetness does too. Honey, for instance, is sweeter than table sugar, and it's easy for an ice cream with too much honey to a) overwhelm the flavor of everything else and b) turn the ice cream cloying.

Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy. Bring the base to 170-180°F. Chill thoroughly - Let the base chill in the fridge 4-12 hours before churning. Starting colder prevents early crystal formation.

If the temperature is too high or too low, the marshmallows may not set correctly or may turn out too hard or too sticky.

Just pour a little confectioners' (powdered) sugar or cornstarch into the bag, close and shake, shake, shake until the marshmallows are coated. Most of the marshmallows will fall apart, but there might be a few that remain stubborn, and you should be able to gently pull them apart.

As anyone who's ever made a s'more knows, marshmallows get pretty sticky when melted or cooked. The last thing you want is to accidentally burn yourself with the sticky mixture. Likewise, if you leave melted marshmallows out too long then they'll begin to harden.