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Nov 6, 2006 04:49 PM

roasted marshmallow ice cream

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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  1. 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. Maybe Greg will divulge his secret if you ask nicely?

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

      3 Replies
      1. re: ipsedixit

        "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.'"

        1. re: Robert Lauriston

          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

            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.

      2. 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

          But how would you get the "roasted" flavor?

          1. re: Hungry Celeste

            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.

        2. 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

            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.

            1. re: SLO

              Those are not the same.

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

              1. re: ipsedixit

                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

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

                  1. re: FlavoursGal

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

                    1. re: ipsedixit

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