Sunday, 4 November 2012
Ice Cream Sunday: Toasted Marshmallow Ice Cream!
So you may have realised already that I love ice cream... and if you hadn't, then let me tell you- I LOVE ice cream! Not the healthiest of obsessions, but oh well...
Now that I have found the easiest, quickest and yummiest way to make a simple ice cream, as I told you about in my Cookie Dough post, we've been having a lot of fun coming up with new flavours to try. Instead of randomly sharing them, we wondered if you guys would enjoy a new feature on the blog... every Sunday, we're making it Ice Cream Sunday! (Did you see what we did there?)
I'm sure you've already worked it out for yourselves, but just in case... our plan is to share a new ice cream flavour or idea with you every Sunday. It's a shame we didn't think of this before the Cookie Dough post or the Stem Ginger Ice Cream post (still one of my favourites), but hopefully you wont forget about them!
So are you up for that? I hope so, because it starts today! In honour of it being bonfire night tomorrow (an annual event in the UK, celebrated with fireworks and, um, bonfires!) we thought it only right that we kick this feature off with Toasted Marshmallow Ice Cream...
Toasted Marshmallow Ice Cream
600ml double cream
350g condensed milk
1/2 tblpsn vanilla extract
1) Whisk together the double cream, condensed milk and vanilla extract until stiff peaks have formed. Leave to chill in the fridge while you do the next step.
2) Line a tray with foil and spread the marshmallows out evenly. Next you want to toast the marshmallows all over- if you have a cook's blowtorch (like the type used for creme brulee) then use that (and have lots of fun!), but if not you can either place them under a preheated grill (keep an eye on them!) or toast them individual over a gas hob (a bit more time consuming, but if you pretend it's a roaring bonfire I'm sure you'll have fun!).
3) Drop the toasted marshmallows into the ice cream mix and lightly mix them through until evenly dispersed. Transfer the whole mixture into a freezer proof container and freeze for at least 4 hours.