Marshmallow Cream Topping
This sweet, fluffy ice cream topping is a crowd pleaser. For a deconstructed rocky road ice cream, spoon dollops of this topping onto scoops of chocolate ice cream and sprinkle with chopped nuts. To serve your guests a dramatic ice cream cone, using a small offset spatula, spread about 1/3 cup (3 fl. oz./80 ml) of the topping over scooped ice cream and use gentle figure-eight sweeping motions to create peaks and valleys of marshmallow. Using a kitchen torch and a sweeping motion, carefully brown the marshmallow until golden.
- 2 egg whites
- 1 cup (1 3/4 oz./50 g) miniature marshmallows
- 1 cup (8 oz./250 g) sugar
- 1/4 cup (2 fl. oz./60 ml) light corn syrup
- 1/2 tsp. cream of tartar
- Pinch of salt
- 1 tsp. vanilla extract
In a large, clean, heatproof bowl, combine the egg whites, marshmallows, sugar, corn syrup, cream of tartar, salt and 6 Tbsp. water. Set the bowl over (but not touching) simmering water in a saucepan and whisk constantly until the sugar and marshmallows have dissolved and the mixture is very warm to the touch (about 160°F/70°C on an instant-read thermometer), about 3 minutes. Remove the bowl from the saucepan.
Using an electric mixer on medium-high speed, beat the mixture until soft peaks form, about 2 minutes. Reduce the mixer speed to low and beat in the vanilla. Use right away. Makes about 5 cups (40 fl. oz./1.25 l), enough to top 8 to 10 ice cream cones.
Adapted from The Ice Creamery Cookbook: Recipes for Frozen Treats, Toppings, Mix-Ins & More, by Shelly Kaldunski