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.

Cooking the sugar syrup to the temperature indicated in each recipe is the key to getting the right texture once the marshmallows have set. Even just a couple degrees too hot or too cool makes all the difference.

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?

How to Thicken Marshmallow Fluff: The cream of tartar is the star ingredient in this recipe. I recommend that you don't skip this ingredient. This is what gives this marshmallow fluff a creamier texture and helps thicken the cream.

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.

Creating Fluff and Sweetness

To make a marshmallow, you whip air into the gel between its melting and solidifying stages so that the gel grabs the air and enmeshes it in a tangled 3D polymer, Hartel explains.

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.

Can I use melted marshmallows instead of marshmallow creme? ›

If you do not have access to marshmallow creme, you can melt 14 ounces of marshmallows in the microwave and then add the remaining ingredients. Heavy Whipping Cream: Heavy whipping cream, or heavy cream, is a liquid that is 36-40% fat.

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.

Marshmallow candy got its name from marshmallow root because manufacturers originally used the root's mucilage to make this confection. Today, however, candy marshmallows typically do not contain the herb. Instead, they consist of sugar and gelatin.

Beat marshmallows until thick and glossy: Whip for about 10 minutes. At first, the liquid will be very clear and frothy. Around 3 minutes, the liquid will start looking opaque, white, and creamy, and the bowl will be very warm to the touch. Around 5 minutes, the marshmallow will start to increase in volume.

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.