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roasted marshmallow ice cream

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iridium11 Nov 6, 2006 04:49 PM

Does anyone know how to make roasted marshmallow ice cream? Apparently, there are no marshmallows harmed in the production of this delicacy, so I'm wondering if anyone has figured out (or is willing to leak this secret method) how to get the right taste.

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    bogie RE: iridium11 Nov 6, 2006 05:14 PM

    My guess is that you could use meringue, toasted with a torch, added to your ice cream base and adjust the sweetness with corn syrup.

    1. ipsedixit RE: iridium11 Nov 6, 2006 05:53 PM

      Maybe Greg will divulge his secret if you ask nicely?

      Greg's Ice Cream, Toronto, 416-962-4734.

      3 Replies
      1. re: ipsedixit
        Robert Lauriston RE: ipsedixit Nov 6, 2006 05:56 PM

        "So how does he make it? The world would like to know. Imitators have failed. So did Ben and Jerry’s when they asked to buy the recipe. All Greg will say is that he makes each batch from scratch: 'I sit in front of the campfire roasting marshmallows.'"

        http://www.citybites.ca/archives/City...

        1. re: Robert Lauriston
          ipsedixit RE: Robert Lauriston Nov 6, 2006 06:03 PM

          Put yourself in Greg's shoes for a minute.

          Sort of like asking Colonel Sanders, "Hey, what's in that fried-chicken secret recipe of yours?"

          1. re: ipsedixit
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            Hungry Celeste RE: ipsedixit Nov 6, 2006 06:16 PM

            Couldn't you just toast a batch of marshmallows in the oven and then add to an ice cream base? Doesn't seem so hard, just like the topping for southern-style candied yams.

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        sugarbuzz RE: iridium11 Nov 6, 2006 06:27 PM

        I'm wondering if maybe you could start by making homemade marshmallows. Once you add your hot corn syrup/gelatin mix to the egg white It takes awhile for it to actually "fluff" up. Since it's purely for flavor maybe he takes it off the mixer halfway & then somehow tempers it into his ice cream base?

        I'm intrigued enough to possibly attempt it.

        2 Replies
        1. re: sugarbuzz
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          Hungry Celeste RE: sugarbuzz Nov 6, 2006 06:40 PM

          But how would you get the "roasted" flavor?

          1. re: Hungry Celeste
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            sugarbuzz RE: Hungry Celeste Nov 6, 2006 06:45 PM

            I'm guessing since the article says the ice cream is somewhat grainy that you could possibly torch the marshmallow base before adding to the ice cream base.

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          Procrastibaker RE: iridium11 Nov 6, 2006 06:48 PM

          Gourmet has a recipe for a S'mores Pie this month. The marshmallow topping is "roasted" under the broiler and is more liquid than a marshmallow. Might work well in an ice cream...

          1 Reply
          1. re: Procrastibaker
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            karykat RE: Procrastibaker Jul 25, 2009 09:14 AM

            I made a recipe kind of like this smores pie one (it was smores bars), and it caught fire under the broiler. The whole thing was aflame. So I tried it again. Same thing.

            Hopefully others will have better luck with this.

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            SLO RE: iridium11 Nov 6, 2006 08:09 PM

            A quick google search ...

            http://www.icecream-outlet.com/fmic.htm

            http://www.makeicecream.com/chocmaric...

            can't comment on the above

            5 Replies
            1. re: SLO
              ipsedixit RE: SLO Nov 6, 2006 08:22 PM

              Those are not the same.

              What makes Greg's concoction so unique is the "roasted" marshmallow taste and texture.

              1. re: ipsedixit
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                SLO RE: ipsedixit Nov 6, 2006 08:31 PM

                Could you try roasting the marshmellows before adding them? How about roasting some Fluff (no idea how you coud do that)
                Sorry .. just trying to help

                1. re: ipsedixit
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                  FlavoursGal RE: ipsedixit Nov 6, 2006 10:25 PM

                  Pure heaven. All Greg has to figure out is how to get his roasted marshmallow ice cream onto a wooden stick.

                  1. re: FlavoursGal
                    ipsedixit RE: FlavoursGal Nov 6, 2006 11:06 PM

                    I worry that this recipe will go when Greg does ... he's getting up there in age.

                    1. re: ipsedixit
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                      FlavoursGal RE: ipsedixit Nov 6, 2006 11:59 PM

                      Is he really? I love his ice cream, but know nothing about him. Certainly his "secret recipes" will live on...?

              2. krissywats RE: iridium11 Nov 6, 2006 09:51 PM

                Whole Foods has these fantastic 'homemade' marshmallows (in both vanilla and chocolate). They are heartier than a regular marshmallow (and I personally can eat them by the baleful). I bet they would stand up well to torching in a way that regular marshmallows might not. I imagine regular marshmallows in a broiler would be a gloppy mess that would burn easily. Id certainly give it a go - now I'm intrigued and may have to try it.

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                  makeroficecream RE: iridium11 Oct 3, 2007 08:03 AM

                  I'm making a batch right now, actually. I can say that you're all way off...go back to the start of that chain of logic. "But how would you get the 'roasted' flavor?" is the most important question.

                  1 Reply
                  1. re: makeroficecream
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                    Eujeanie RE: makeroficecream Oct 3, 2007 02:03 PM

                    That sounds wonderful. When I make Baked Alaska I make my meringue, then whip some Marshmallow Fluff into it before baking it. Gives it a nice roasted marshmallow taste, but of course it's just on the outside of the ice cream, not the ice cream itself.

                  2. a
                    anh RE: iridium11 Jul 24, 2009 01:51 PM

                    When I asked at Greg's how they got the flavour they were actually very quick to tell me - they make it with slightly burnt white hot chocolate. Haven't tried it myself yet, but will somday.

                    1 Reply
                    1. re: anh
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                      ylsf RE: anh Dec 29, 2010 07:51 PM

                      Curious if you ever tried it with burnt white hot chocolate? Looking to make some this weekend for a party and the less experimenting the better :)

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                      cyberroo RE: iridium11 Jul 24, 2009 02:23 PM

                      I haven't tried it, but Torani and Da Vinci make a roasted marshmallow syrup (like you would use in an Italian soda). My first thought when I saw it was that it must be the secret to the ice cream.

                      1. h
                        hoarydragon RE: iridium11 Dec 17, 2009 05:15 AM

                        Greg like all ice cream makers are faced with a large surplus of egg whites, so what to do? Marshmallows are nothing more than meringues with gelatin, why not a marshmallow ice cream.
                        Logically a tray of marshmallows are made than toasted, probably no different that making creme bulee in mass.

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                          rainey RE: iridium11 Dec 29, 2010 10:04 PM

                          I did these http://www.yumsugar.com/4637562#read-... and everyone really loved the ice cream flavor.

                          Of course you could do the same thing adding the roasted marshmallow to your own base and then freeze it.

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