Marshmallow Swirl Custard Ice Cream
Inspired by techniques from King Arthur Baking.
Our classic vanilla custard made lighter with four yolks, then swirled with homemade, gelatine-free marshmallow whipped from egg whites and hot syrup. Soft, sweet ribbons run through every scoop.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- stand mixer or electric hand whisk
- small saucepan
- sugar thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 331 kcal |
| Protein | 5.1 g |
| Carbohydrate | 33.7 g |
| of which sugars | 33.4 g |
| of which free sugars | 29.7 g |
| Fat | 20.2 g |
| of which saturates | 12.1 g |
| Fibre | 0 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 360 ml double cream
- 360 ml whole milk
- 2 tsp vanilla
- 4 large egg yolks
- 100 g caster sugar
- 1 g fine sea salt or table salt a pinch
Marshmallow swirl
- 2 large egg whites, at room temperature (pasteurised if needed)
- ¼ tsp cream of tartar
- 40 ml water
- 75 g caster sugar
- 80 g liquid glucose or light corn syrup
- ½ tsp vanilla
- 1
Infuse the dairy. Bring the milk and cream just to the boil, stir in the 2 tsp vanilla and leave off the heat for 30 min.
- 2
Make the custard. Whisk the yolks, 100 g sugar and salt until pale, whisk in the warm dairy and pour it back into the pan.
- 3
Cook and chill. Stir over low heat to 77-80 °C, when it should coat the spatula. Strain, cool in the iced water and chill for at least 4 h.
- 4
Boil the syrup. Heat the water, 75 g sugar and glucose in the small saucepan with the sugar thermometer clipped on. Do not stir once it boils.
- 5
Whip the whites. When the syrup reaches 107 °C, start whisking the egg whites and cream of tartar to soft peaks.
- 6
Make the marshmallow. At 115 °C, pour the syrup in a thin stream down the inside of the bowl with the mixer on medium-low. Whisk on high for 7-8 min until thick, glossy and cool, then beat in the 1/2 tsp vanilla.
- 7
Churn and swirl. Churn the custard until thick but still soft. Fold in the marshmallow with just a few strokes so it stays in streaks, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
