Caramel Marshmallow Ice Cream Recipes

CARAMEL MACCHIATO ICE CREAM

Steps:

• Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

27 EASY MARSHMALLOW RECIPES

Steps:

• Melt butter in a large pan over low heat. Add marshmallows to the pan and stir until fully melted (approximately 2-3 minutes). Remove from heat.
• Add your cereal to the pan and mix until everything is well-coated.
• Remove from the pan.
• With either waxed paper or a buttered spatula, firmly press the mixture into a buttered 9x13 pan.
• Let cool and cut into 2x2" squares.
• Serve and enjoy.

CARAMEL ICE CREAM

Steps:

• In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
• Remove from heat.
• Cover and let stand for at least 15 minutes.
• Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
• Whisk in 1/3 of the scaled cream.
• Return mixture to saucepan.
• Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
• DO NOT BOIL.
• Remove from heat.
• Stir in butter pieces, one at a time, blending well after each addition.
• Let cool to room temp.
• and then cover and refrigerate for at least 4 hours or up to 3 days.
• While custard is cooling make caramel syrup.
• To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
• Cover and let steam one minute.
• Remove lid and continue cooking until mixture caramelizes to a dark tea color.
• Remove from heat.
• Add remaining water slowly (be careful mixture will spatter) and stir.
• Cover and let cool to room temp.
• Remove vanilla bean from custard, scraping any seeds into custard mixture.
• Stir syrup into custard.
• Can be refrigerated again at this point before making ice cream.
• Transfer to ice cream maker and process using manufacturer's instructions.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

CARAMEL MARSHMALLOW ICE CREAM

Steps:

• Combine marshmallows and cream in pot.
• Stir over low heat till marshmallows have melted.
• Cool.
• Slightly soften ice cream in large bowl.
• Swirl through marshmallow mix and topping to give a marbled effect.
• Return to ice cream container, cover and freeze till firm again.