Ice Cream Recipe
Toasted marshmallow ice cream with caramel swirl and chocolate stracciatella. Provided exclusively to Jack Fry's by local maker Louisville Cream.
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Ingredients
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Ice Cream Base
Toasted Marshmallow Swirl
Chocolate Stracciatella
Caramel Swirl
Method
Ice Cream Base Preparation
- 1
Combine Ingredients
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- 2
Chill the Base
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until it’s thoroughly chilled.
Toasted Marshmallow Swirl
- 3
Toast the Marshmallows
Preheat your oven to 450°F (232°C). Spread the mini marshmallows on a baking sheet lined with parchment paper and bake for about 5-7 minutes or until golden brown. Keep a close eye to prevent burning.
- 4
Chocolate Stracciatella Preparation
- 5
Melt the Chocolate
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
Churn the Ice Cream
- 6
Churn the Base
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 7
Add the Swirls
In the last few minutes of churning, slowly drizzle in the melted chocolate while the machine is running to create chocolate stracciatella. Follow with the toasted marshmallow mixture, mixing gently.
- 8
Add Caramel Swirl
Once the ice cream is churned, swirl in the caramel sauce using a spatula or spoon for a ribbon effect.
Final Steps
- 9
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- 10
Serve
Scoop the ice cream into bowls and enjoy your toasted marshmallow ice cream with caramel swirl and chocolate stracciatella!