Homemade Marshmallow Ice Cream Recipe | Julie Blanner (2024)

FAQs

Why isn t my marshmallow mixture thickening? ›

The key to getting the perfect marshmallow consistency is in the mixing. As you mix all the hot ingredients together, you inherently add air to the recipe. This air gives your marshmallow its fluff. And as more and more air enters the mix, the gelatin and sugar cool and set.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Marshmallow Cream FAQs

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream?

Temperature control: Marshmallows require precise temperature control to set properly. If the temperature is too high or too low, the marshmallows may not set correctly or may turn out too hard or too sticky. Stickiness: Marshmallow mixture can be incredibly sticky, making it difficult to handle and cut into shapes.

In marshmallows, the foam is made up of air suspended in a liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture.

If your results are runny, I urge you to just keep mixing. Turn your electric hand mixer to high speed, and keep whipping it until it stiffens up. If that doesn't work, place the bowl in the fridge for 30 minutes, and then beat again.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Can I use melted marshmallows instead of marshmallow creme? ›

You may also see it as marshmallow Fluff in recipes, but marshmallow Fluff is actually a specific brand of marshmallow creme. If you do not have access to marshmallow creme, you can melt 14 ounces of marshmallows in the microwave and then add the remaining ingredients.

Is Melting Marshmallows the Same as Marshmallow Fluff? Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and doesn't contain any gelatin; just egg whites and cream of tartar to help stabilize it!

Marshmallow creme (also called marshmallow fluff, marshmallow stuff, marshmallow spread, marshmallow paste, or simply fluff,) is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow.

Just pour a little confectioners' (powdered) sugar or cornstarch into the bag, close and shake, shake, shake until the marshmallows are coated. Most of the marshmallows will fall apart, but there might be a few that remain stubborn, and you should be able to gently pull them apart.

Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture. Gelatin is made by partially breaking down collagen, the main connective material in animal tissues, into smaller protein molecules. “Collagen is a triple helix.

That cornstarch will absorb all of the sticky moisture on the surface of your marshmallows, which will cause them to lose their syrupy texture and smoothly separate from each other. You won't ruin the great sweet taste of the marshmallow either since cornstarch has a neutral flavor.