We made another batch of chocolate ice cream with another variant--marshmallow. We had tried adding marshmallow to S'Mores though it was pretty difficult. Marshmallow fluff does not like to spread over ice cream, especially when it has the soft-serve consistency that comes out of our ice cream maker. Undaunted, we bought a different brand of fluff and a different style of adding it to the mix.
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| The key ingredients |
We did the regular recipe for basic chocolate (heat milk to bubbly, mix it in with blended chocolate bars and sugar, let the mixture cool, add heavy cream and vanilla). We let the cream mixture cool in the refrigerator for several hours, then added it to the ice cream maker. After twenty-five minutes, we threw in a quarter cup of malted milk to give it some extra volume. With another five minutes to mix that in, the ice cream was ready for storing. We scooped some of the chocolate into a container, then added a dollop of marshmallow fluff.
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| Unspreaded marshmallow |
Rather than trying to spread the fluff, we put in more ice cream on top and let that flatten out the marshmallow. Then we added another dollop of marshmallow then more ice cream.
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| Squash! |
The results were good. The marshmallow layers were a little thick and they don't freeze to the same consistency as the chocolate. We wonder if letting the machine mix in the marshmallow would work better. That will be the next experiment for this flavor.
Sticking with the chocolate theme, we made Chocolate and Peanut Butter. The peanut butter is contained in hard candy shells, so it may not be what the customer expects.
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| Secret ingredient! |
We made the same chocolate recipe though this time we put the malted milk powder (half a cup, so a little stronger) in when we mixed the heavy cream with the milk/sugar/chocolate mixture. It all went in the fridge for three hours and then went into the mixer. After twenty-five minutes, we added the whole box of Reese's Pieces which measured out to just under three-quarters of a cup.
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| Chocolate peanut butter (with candy shells) |
The final results were great. The ice cream was creamy and scoopable. The Reese's Pieces were crunchy and not stone-cold hard--actually chewable! The only downside was the color of the Reese's bled away a little. We don't spend time staring at our ice cream, so it was no big deal.
The next flavor was another variant on S'Mores. We made the regular vanilla ice cream (with the three-quart cup of malted milk) and added five ounces of ground up graham crackers with a tablespoon of cinnamon. That was it, just two new ingredients.
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| Easy ingredients to use |
The finished product was very tasty. Nothing was overdone, except we had overflow ice cream that went into another container.
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| Cinnamon Graham Cracker Ice Cream |
We were happy with several successful batches.
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