Toasted Marshmallow Shake Food

TOASTED MARSHMALLOW MILKSHAKE

Steps:

• On a foil-lined baking sheet, toast marshmallows under a broiler, turning as necessary, until all sides are golden brown. Keep a close eye on them as they can burn rather quickly.
• Just as the marshmallows are finishing up, put ice cream and milk in the blender. Combine briefly, then add toasted marshmallows and blend until incorporated. Don't overblend or it will be too melty. If this happens, adding an extra scoop of ice cream will thicken it up a bit.
• Pour shake into a glass and top with some whipped cream and some crushed graham crackers. If you have some leftover marshmallows, you can toast those up and use that as a garnish as well.
• This is a pretty rich shake, so a small glass for each person will be plenty. Double recipe and repeat as necessary (you should get about 12-16 ounces per batch).

DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES

Steps:

• Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

TOASTED MARSHMALLOW SYRUP

Steps:

• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

RUM RAISIN TOASTED MARSHMALLOW SHAKE

Steps:

• For the meringue: Put the egg whites in the base of a stand mixer or a large bowl (if using a hand mixer). Beat the whites on medium until frothy, about 1 minute. Turn the mixer to medium-high speed, then slowly add the sugar, beating until the sugar is fully incorporated and stiff peaks form, another 3 to 5 minutes. The mixture should be thick and glossy. Transfer to a pastry bag with a medium round tip (or use a ziptop bag and snip 1/2 inch from the corner with scissors to create a pastry bag) and set aside.
• For the milkshake: Put the ice cream, milk, rum, if using, marshmallows and cookies in a blender and mix on high speed until fully combined. Pour into glasses and top each milkshake with a swirl of meringue. Using a kitchen blowtorch, carefully torch the meringue to toast until golden brown. Serve immediately.

TOASTED MARSHMALLOW MILK SHAKE

Steps:

• Place ice cream, milk, and yogurt in a blender. Blend until well mixed and kind of sticks to the sides of the blender container.
• Add 3 toasted marshmallows. Blend again.
• Pour into tall glass and top with whipped cream and remaining 2 marshmallows.

TOASTED MARSHMALLOW SHAKE - GOOD STUFF EATERY, WASHINGTON D C

Steps:

• On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.
• Place under your broiler in the oven for 2 to 3 minutes, until charred. Take out of oven and let cool. (The charred marshmallows will be blended into the milkshakes.).
• Repeat this step but only let the marshmallows toast. Take out of oven and let cool. (Reserve the toasted marshmallows to top the milkshakes.)
• In a blender, pour milk, sour cream, ice cream and charred marshmallows.
• Mix for 5 minutes.
• Pour in a large glass and top with 2 to 3 toasted marshmallows.

MARSHMALLOW MILKSHAKE

Steps:

• Blend all ingredients with blender. Serve.

TOASTED MARSHMALLOW ICE CREAM

Steps:

• Broiler method marshmallow toasting:.
• Move one of the shelves in your oven to the highest possible position and preheat the broiler at high for a few minutes. Meanwhile, line a large sheet pan with parchment paper or a silicon mat, spread the marshmallows over the pan in a single layer. Place the pan directly under the broiler and watching closely, let them start to brown. Once they start to toast, remove the pan and place in the refrigerator to cool completely. Then flip each marshmallow over and toast the other side. If the marshmallows start to expand too much make sure to remove them before they hit the heating element.
• Torch method marshmallow toasting:.
• Spread the marshmallows out in a single layer on a sheet pan lined with parchment or a silicon mat (recommended). Light the torch and begin toasting the marshmallows. Should the marshmallows catch fire, blow them out. Be careful not to blow on the torch and mindful that you're holding something that could burn down your house. You'll need to rotate the marshmallows to toast each side, being careful as the marshmallows become extremely hot.
• Making the ice cream base:.
• Transfer the toasted marshmallows to a blender. Put the milk and the vanilla bean and scrapings in a heavy bottomed pan and turn the heat to medium. Stir regularly. bringing the milk up to a light simmer (it should be steaming, but not boiling). While the milk warms, put the egg yolks, sugar and salt into a bowl and whisk together vigorously until the mixture is pale yellow.
• Once the milk is hot, remove the vanilla bean and add about 1/4 cup of the milk to the egg yolk mixture while stirring. Once the milk and eggs are well mixed, add a litte more hot milk and mix again. This step tempers the eggs so that you don't end up with scrambled eggs. Then pour the yolk/milk mixture into the milk in the pan and start stiring gently, but constantly. Allow the mixture to heat back up to steaming, making sure that the mixture doesn't boil. The mixture should thicken up to about the consistency of heavy cream. Remove from heat and stir vigoursly for about 3 minutes to cool slightly and then pour into the blender with the marshmallows.
• Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down). Run the blender again for about a minute and then add the vanilla and the cold cream and run the blender for about 30 seconds more. Pour the mixture into a bowl, cover then refrigerate for at least 8 hours. Right before churning in your favorite ice cream maker, whisk the ice cream mixture to throughly blend everything together. Churn according to the maker's instructions and allowing the ice cream to ripen (hard freeze) in the freezer for at least two hours.

TOASTED MARSHMALLOW MILKSHAKE

Steps:

• Preheat the broiler. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Arrange the marshmallows flat on the baking sheet and place under the broiler until the tops are a deep golden brown color, about 40 seconds. Remove from the oven, carefully turn the marshmallows over, and broil until they are deep golden brown. Remove from the oven and let cool slightly.
• Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.