There's a movie theater not far from us that actually still has real butter for your popcorn (it costs an extra dollar, but it's worth it to avoid the disgusting fake stuff that goes on otherwise), and as you walk out of the movie, lo and behold, guess what's right there? A Cold Stone Creamery!
One day when I took the kids, we tried their marshmallow ice cream. Oh. My. Gosh guys. It was so creamy and wonderful! However, I knew that I wouldn't like the ingredients if I looked, so for once, I made myself NOT look, since it's such a super duper rare treat. THEN they took it off their menu. “It was a seasonal item.”
So I decided to look on their site after all — WOW, worse than I thought…
Cold Stone Creamery Marshmallow Ice Cream:
SWEET CREAM ICE CREAM (Cream, Nonfat Milk, Milk, Whey, Sugar, Corn Syrup, Guar Gum, Cellulose Gum, Carrageenan, Mono & Diglycerides, Polysorbate 80, Annatto Extract), MARSHMALLOW (Corn Syrup, Sugar, Water, Natural and Artificial Flavors, Modified Corn Starch, Color (Titanium Dioxide), Citric Acid, Xanthan Gum, and Antifoam (processing aid))
I guess it was a good thing that they took it off their menu! Sooooo I decided to try and make some myself.
How hard could it be?
I knew I could make these homemade sea salt caramel marshmallows, then I'd just stir them into my homemade vanilla ice cream (such a simple recipe and oh so dreamy) — easy, right? I was hoping to make the marshmallows a little extra creamy and then drip the ribbons of gooey lovliness into my almost done ice cream.
I knew for sure that I wouldn't be using the marshmallow fluff stuff from the store, I've seen that scary label before:
Corn Syrup, Sugar, Water, Egg Whites, Artificial Flavor, Cream of Tartar, Xanthan Gum, Artificial Color (Contains Blue 1).
Food coloring to make it white? Sick.
Well you know I like to be real with you around here, so I share my successes and failures in the kitchen (here are my other food flop posts) — here's what happened:
It ended up more like vanilla ice cream with thick globs of marshmallow/caramel-ish tasting gummies throughout, which actually tasted kind of good, if you could get past the texture and the look of it, not quite what I was going for!
Any ideas on how I could've done it differently?
Have YOU had any kitchen flops lately?
Related posts (or not):
- Find more Food Flops here!
- Redeeming My Morning Coffee { Is Drinking Coffee Good for You? }
- How we got Kent OFF blood pressure meds.
- Another one about Kent: How Kent's back pain went away overnight, and why organic is NOT your best non-toxic mattress option.
- How to Eat Carbs Safely and Lower the Glycemic Index of the Foods You Love (Also: Why Dieting Backfires!)
- All about my skin cancer and how I got rid of it.
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Tina says
Try freezing strings of marshmallow before you put it in the ice cream. I did this to shape marshmallow eggs for the kids for Easter. Line a cookie sheet with parchment and put it in the freezer. Let it freeze for a good 30 mins or so. Then make your marshmallows, As soon as they start to set in the mixer, stop mixing, take a couple of spoons or even big forks..like a salad fork?? Put small dollops of marshmallow on the frozen cookie sheet and stretch them out between two forks so you make strands and globs…if that makes sense?
I did something similar to make marshmallow Easter Grass one year, and I also made marshmallow eggs by scooping the marshmallow into oval teaspoons and freezing it so it was easier to coat.
Hopefully that will work out better for you. You will need to freeze the strands of marshmallow again so they are sort of semi solid, then mix into your almost frozen ice cream. Hopefully that will help it keep it’s shape and texture a little more.
🙂
Tina
KitchenKop says
I’ll try that, thanks Tina!
Kel