Coconut Milk Toasted Marshmallow Ice Cream

This month at Food ‘n Flix we watched It’s Complicated. The announcement post can be found over at Beyond the Peel. I saw It’s Complicated in theaters when it first came out. I liked it then and I liked watching it the second time.

It’s Complicated is the story of a man and a woman, years divorced. He’s remarried to this young hottie with an annoying kid. She’s not, but she does have her kids. In this movie the divorcees begin to have an affair . . . with each other. Then she gets involved with her architect and it’s a rom-com for sure!

Jane Adler, played by Meryl Streep, owns a bakery. She makes wonderful dinners for her family and is just generally great with food. And by the way, I am so jealous of the kitchen in her house. I would give just about anything.

My favorite line from the movie?

“I always make ice cream when I can’t sleep, so I’m glad someone was here to eat it.”

This was after she made some beautiful Honey Lavender Ice Cream.

I was inspired by this to stay up late and make ice cream. I didn’t follow Jane’s steps entirely with her ice cream though and decided instead to make another flavor combination.

I can’t take credit for this recipe though. That is all thanks to How Sweet It Is. There was no way I could compete with the recipe, but I wanted to make it so bad. And trust me, it was worth staying up late for.

Coconut Milk Toasted Marshmallow Ice Cream
(source)

Ingredients
3 1/4 cups coconut milk
1 1/2 tbsp cornstarch
2/3 cups sugar
2 tbsp light corn syrup
1 tbsp vanilla extract
1/2 cup marshmallow fluff
8 marshmallows

Directions

1. In a small bowl mix together 2 tbsp of the coconut milk and the cornstarch until smooth. Set aside.

2. In a large saucepan, add the coconut milk, sugar, and corn syrup, whisking together. Bring to a rolling boil, but don’t allow to boil over. Boil for 4 minutes, stirring occasionally. Remove from heat and slowly whisk in the cornstarch mixture. Put back on heat and again bring to a rolling boil, stirring which the mixture thickens for about 2 minutes.

3. Fill a large bowl with cold water and ice. Place a ziplock bag in the bowl and pour the coconut mixture into the ziplock. Let the coconut sit in the ice bath for at least 30 minutes. Add more ice if needed.

4. Pour the ice cream into your ice cream maker and churn according to the directions. As the ice cream is churning char your marshmallows over an open flame or place them in the broiler for a minute.

5. Once the ice cream has churned for 15 minutes, add in the vanilla and the marshmallow fluff. After 5 more minutes, add the toasted marshmallows. Add only one at a time and make sure they get mixed in.

6. Once your ice cream is a desired consistency, place in a freezer-safe container, cover with a lid, and freeze for at least 2 hours (but the longer, the better.)

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2 responses

  1. Pingback: It's Complicated Food n' Flix Round Up | beyondthepeel.net

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