My all-time favorite summertime treat is ice cream. Lots and lots of ice cream. Nothing beats spending time outside in the sunshine with a cone of something creamy and delicious.
It's the perfect time of year to try making your own ice cream at home. Homemade ice cream is not only super delicious, it's also a lot of fun because you can create any flavor combination you wish.
So if you're by the campfire toasting marshmallows and start thinking "man, toasted marshmallow ice cream would be amazing" you can head to the kitchen and make that ice cream happen.
Toasted marshmallow ice cream is amazing by the way: sweet and creamy with lots of toasted marshmallow flavor.
I've paired up with Cuisinart to test out this big beautiful Cuisinart Frozen Yogurt-Ice Cream and Sorbet Maker and give you a chance to win one of your own so that you can get busy experimenting with ice cream flavors at home. All you have to do to enter is leave a comment! (details are at the end of this post).
It makes two quarts of whatever frozen dessert you desire: ice cream, frozen yogurt, slushies, sorbet, or gelato. Plus it has an ingredient spout that lets you add things like chocolate chips or nuts while it churns.
I had a blast playing around with different recipes and love how big of a batch the ice cream maker can handle. I've used a few different ice cream makers over the years ranging from hand cranked (omg so much work) to electric and this one is super simple to use (just turn it on), easy to clean, and freezes the ice cream excellently.
I couldn't help but try out a bunch of different flavors (it's a tough job to test ice cream, but somebody has to do it) and I'll be posting my favorites during the next week. First up is the toasty and delicious marshmallow ice cream.
It's made out of a vanilla custard base with toasted marshmallows blended into it. To get the toasted marshmallows mini marshmallows are spread on cookie sheets ..
..and then baked at 350 until deeply toasted and golden.
They get blended into the custard either with a stick blender or by putting the marshmallows in a blender with half of the custard and blending until smooth.
After a whirl in the Cuisinart Frozen Yogurt-Ice Cream and Sorbet Maker the ice cream is at a soft-serve stage. I always have some of it right away (who can wait??) and then freeze the rest so that it gets firm and scoop-able. This recipe is so creamy that its easy to scoop right from the freezer.
The cool, creamy, marshmallow-y joy.
Toasted Marshmallow Ice Cream
2.5 cups whipping cream
2.5 cups whole milk
2 eggs + 1 egg yolk
2 tsp vanilla extract
pinch of salt
10 oz bag of mini marshmallows
1/2 cup sugar divided into two 1/4 cups
1. Preheat the oven to 350. Spread out the marshmallows on cookie sheets lined with parchment paper and bake until dark brown. It will probably take a couple of tray-fulls to use up the whole bag.Set the baked marshmallows aside (just pull the parchment paper off and let it sit on that to avoid any sticky situations).
2. Combine the milk, cream, vanilla, pinch of salt, and a 1/4 cup of sugar in a pot. Make sure the pot is large enough to accommodate more ingredients later on. Heat over medium low heat occasionally stirring until the sugar has melted completely.
3. While the milk and sugar are heating, add the eggs and egg yolk to the bowl of a mixer along with the remaining 1/4 cup sugar. Beat until the eggs are frothy and thick.
4. Take the heated milk mixture and slowly (carefully) pour some of it into the eggs with the mixer still on. Pour in a steady stream until you have added about 1 cup. Then pour the eggs and milk back into the pot and put on the stove.Heat over medium heat until slightly thickened
5. To add the marshmallows to the custard you have a couple of options. If you have a stick blender you can stir the marshmallows in over gentle heat to help them melt and then use the stick blender to smooth it out a bit. A few chunks are fine. OR put the marshmallows plus half the custard in a blender and blend until smooth. Combine with remaining custard.
6. Pour into a bowl and cover with plastic wrap right on the surface to prevent a skin from forming. Chill overnight.
7. Once chilled pour your ice cream into your ice cream maker and churn until frozen. Scoop into a Tupperware container and freeze until firm. Scoop and enjoy!
HOW TO ENTER (it's really easy) - CLOSED
Leave a comment below telling me what ice cream flavor you would create (or what your dream ice cream flavor is)
And the winner is....
.... ANA! Congratulations!
If you want to get some extra chances to win you can enter up to four more times by doing the things listed below (one separate comment each)
1. Tweet about the giveaway and then comment with a link to your tweet. Use this tweet: "Summer Giveaway! Win a Cuisinart Ice Cream Maker #yumicecream http://tinyurl.com/bwlcjsm "
2. Follow @Clock_worklemon on Twitter. Comment with your twitter handle
3. Pin this post on Pinterest with the caption "Win a Cuisinart Ice Cream Maker with Clockwork Lemon" (you can use the "pin it" button at the bottom of the post) then leave a comment with a link to the pin
4. Post the giveaway on your Facebook (you can use the Facebook "like" button at the bottom of the post) then leave a comment saying that you posted it.
This giveaway is open to residents of Canada and the USA only
Full Disclosure: Cuisinart is sponsoring this giveaway and has provided one ice cream maker for product review and one for a prize giveaway. All opinions are 100% my own