Marshmallow chocolate ice cream

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6 Responses

  1. anirudh says:

    delicious.. i am going to review this recipe in my hindi blog >

  2. Nicole says:

    Interesting to know where marshmellows originated from. I was kind of shocked when I read that they were used medically to treat sore throats and coughs considering how sweet i know them to be, then I saw that they were made from honey and roots. Anyway, this looks really delish, I would love to try make my own icecream at home.

  3. Stay Puft says:

    “Since the fluffy blocks are made up almost exclusively of sugar and starch” …..
    I don’t know where you got this info, but it is plain wrong.
    Modern marshmallows only have starch on their surface, to avoid sticking to each other. They’re made of sugar and animal gelatin, along with some stabilizers, colorants etc.
    Your recipe looks well balanced and tasty though!

    • Anders says:

      Hi Stay Puft, and thank you!
      You are absolutely right: While there are some types made without gelatin, most modern marshmallows are, indeed, made up largely of gelatin. I have corrected the text accordingly – thanks again for your vigilance 🙂 .
      And yes, the recipe is tasty – with or without the chocolate.

  4. aaron levy says:

    I make homemade ice cream. Upon freezing it becomes too hard VERY to scope. Do you have any suggestions?

    • Anders says:

      Hi Aaron,
      I assume that your problem is general, rather than connected to this particular recipe?

      First of all, homemade ice cream almost always freeze harder because the freezers we keep in our homes typically are colder than the display-freezers used in ice cream parlours. Another reason is that many commercial ice creams contain industrial grade so-called stabilisers and emulsifiers designed to keep them soft and scoopable. Many home-ice cream makers and those keen to stick to genuine/pure/natural ice cream tend to prefer to do without these additives. In that light, it is only natural that many homemade ice creams might need a little time to thaw a little before serving.
      However, if you suspect that your ice cream freezes too hard for other reasons, you might want to check your recipes and/or the way to prepare the ice cream. To name a few, common reasons for too hard-frozen ice cream include using proportionally too little sugar and/or too little fat, having too little air mixed into the ice cream, or having too little so-called solids in proportion to the liquid ingredients (check the ice cream science-page for some useful pointers). Once you have an idea of what might be wrong, you can likely correct the problem (for instance by adding more sugar, if this might be the problem).

      I should add that the addition of a (smaller) amount of (preferably neutral) alcohol is a tried and tested trick to help keep an ice cream more scoopable, as the alcohol (like sugar, actually) will hamper the overall freezing and thus keep the ice cream softer and more scoopable. Just don’t overdo it – too much alcohol, and the ice cream might end up not freezing at all! Best of luck!

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