Recipe courtesy of Will Goldfarb
Total:
31 hr 20 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced

Ingredients

Marshmallows:

Directions

For the Chocolate ice cream:

In a medium saucepan boil milk with trimoline. Add the milk powder and stabilizer, and stir to mix well. Combine the egg yolks and the sugar in a small bowl. Remove the milk mixture from the heat and add a little to the eggs to temper. Return the egg mixture to the saucepan. Add the chocolate and whisk to emulsify. Strain and let rest, refrigerated for 24 hours before churning in a paco jet or spinning in batch freezer.

For the Marshmallows:

Mix ingredients; strain. Fill a whipped cream siphon and charge twice with n2o gas. Allow to rest 3 to 6 hours before using.

Crunch:

Combine all crunch ingredients.

Assembly and Plating:

Spoon 2 tablespoons crunch into each ice cream coupe and place 1 scoop of chocolate ice cream on top. Add a generous portion of marshmallow over the ice cream and burnish with a hand-held blow torch, if desired. Serve immediately.

IDEAS YOU'LL LOVE

Sweet and Smoky Baked Beans

Recipe courtesy of Steven Raichlen

Sweet and Tangy Orzo Salad

Recipe courtesy of Giada De Laurentiis

Peanut Butter Fudge

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

"Miss" Mickey's Peanut Butter Balls

Recipe courtesy of Trisha Yearwood

Peanut Butter Granola Bars

Recipe courtesy of Giada De Laurentiis

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Almond Crackers

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking