I'd like to make homemade rocky road ice cream -- easy enough, but instead
of whole or halved marshmallows, I'd like to have marshmallow streaks in
the ice cream. I experimented with a batch by adding melted marshmallows
towards the end of the freezing process, but not too surprisingly the
marshmallows hardened rather unsatisfyingly. One possibility is to use
marshmallow creme; but are there any tricks for using the marshmallows
themselves that I should know about?

thanks,
Dave

(David Savitt) writes:
>
>I'd like to make homemade rocky road ice cream -- easy enough, but instead
>of whole or halved marshmallows, I'd like to have marshmallow streaks in
>the ice cream. I experimented with a batch by adding melted marshmallows
>towards the end of the freezing process, but not too surprisingly the
>marshmallows hardened rather unsatisfyingly. One possibility is to use
>marshmallow creme; but are there any tricks for using the marshmallows
>themselves that I should know about?

Perhaps this will suit your need.

MARSHMALLOW SAUCE
from "Joy Of Cooking"
(makes about 2 cups)

Stir over low heat until sugar is dissolved;
3/4 cups sugar
1 Tbls light corn syrup
1/4 cup milk

Bring to boil; then simmer gently about 5 minutes.
Dissolve in top of double boiler by stirring >>
over--not in--boiling water:
1/2 pound marshmallows
2 Tbls water

Pour the syrup over the dissolved marshmallows, beating well.

Add:
1 tsp vanilla
Serve the sauce hot or cold.
It may be reheated in a double boiler.
Beat well before serving.
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