ICE CREAM, MARSHMALLOW SWIRL
As seen in our July 2012 DINNER SHOW
2 cups heavy cream
- 1/2 cup unrefined granulated sugar or evaporated cane juice
- 5 egg yolks
- pinch to 1/8 teaspoon salt
- 2 teaspoons vanilla
- 1 recipe of Swiss Meringue
Whisk sugar and egg yolks intil creamy. Add heavy cream in sauce pan over medium high heat. Whisk in egg mixture and bring to simmer. Simmer and stir 12-15 minutes or until mixture coats back of spoon. Remove from heat and pour into shallow stainless steel metal pan or bowl. Refrigerate and cool completely. Churn according to manufacturers directions. Before placing into refrigerator to harden, swirl in the cold meringue. Freeze for 2-6 hours before serving.
Note: Chill meringue completely before adding to the custard.