Peppermint Marshmallow Ice Cream

By MJH

Ingredients

• Ice Cream:
• 2 1/2 C heavy cream
• 1 C whole milk
• 3/4 C sugar
• 5 egg yolks
• 1 1/2 T peppermint extract
• 1 batch fluff
• 6 candy canes, crushed
• Fluff:
• 1 egg white
• 1/2 C corn syrup
• 1/8 t salt
• 3/4 C powdered sugar
• 1/2 T vanilla
• 1/8 t cream of tartar

Details

Servings 2
Adapted from wearenotmartha.com

Preparation

Step 1

Start by heating the cream, milk, and sugar in a medium saucepan and stir until the sugar dissolves and the mixture is hot.


In a small, heat-resistant bowl, whisk the egg yolks (make sure you save one of the whites of the eggs… you’ll need it for the fluff!).

Slowly pour half the heated milk mixture into the bowl with the egg yolks, whisking the entire time.

Then pour the egg yolk mixture back into the saucepan with the rest of the milk, continuing to whisk.

Cook over medium-heat until the mixture begins to thicken and coats the back of a wooden spoon, about 5-7 minutes.

Then strain the mixture into a heat-resistant bowl.

Place the bowl over an ice bath until cool, stirring occasionally.

Then cover with plastic wrap and refrigerate until cold. I would refrigerate for at least 5 hours. I had my ice cream plan timed out ahead of time and refrigerated mine overnight. The longer, the better!

While that’s cooling, you can get started on the fluff.

In the bowl of an electric mixer, beat together the egg white, corn syrup, and salt on high-speed for about 4-5 minutes, until it’s nice and thickened.

Mix in the powdered sugar, vanilla, and cream of tartar on low-speed, until combined.

The marshmallow fluff should stay good in your fridge for about 10 days, so just pop it in there until you’re ready to use it in your ice cream.

Once your milk/cream mixture is sufficiently cold, you’re ready to make ice cream.

Before you pour the mixture into your ice cream maker, stir the peppermint extract in. Add less then I suggested if you’re not a huge fan of strong peppermint flavor.

Then freeze in your ice cream maker, according to manufacturer’s instructions.

When the ice cream began to thicken, after about 20 minutes, add the marshmallow fluff.

Then, right before the ice cream is done, crush up my candy canes and add to ice cream.

Freeze ice cream in an airtight container for about 8 hours.