Last weekend was spent in celebration mode, a la mode. BF received news that he was hired at an exciting new job and I had a work victory myself to celebrate. In my lexicon, a celebration means a great meal. We had such a meal (paid for with a generous gift card from my appreciative co-workers) at the new Bentonville hot spot, The Hive at 21c. Although the entire meal was exquisite, the dessert was a pecan pie tart crowned with a toasted marshmallow ice cream. The marshmallow ice cream
and the milk-braised rabbit. And the quail plus orange confit appetizer was my favorite.
The marshmallow ice cream stuck with me all weekend. I had another ice cream dessert at Monte Ne Inn, a hidden gem in Northwest Arkansas that serves the same chicken dinner to every customer, no menu needed, with recipes that are over 40 years old. I had their warm blackberry cobbler, topped with their own ice cream:
The cobbler and ice cream combination was delicious, but I wanted more of that marshmallow goodness. I might be the only person above the age of five who truly loves marshmallows, but I’m okay with that. You might think I’m crazy for preferring the toasted marshmallow component of a s’more over the chocolate. I’m okay with that, too. I realized I could try my hand at this marshmallow ice cream because I was given this adorable ice cream maker for my birthday by my sweet friend Rachel:
Rachel unfortunately knows all too well of my ice cream addiction, as we were roommates during the end of my law school career and while I was studying for the bar exam. Both law school and the bar require lots and lots of ice cream, obviously. I was excited to put my ice cream maker to use to try to replicate The Hive’s amazing dessert. It isn’t totally the same, but I have to say: this stuff is good. As in GOOD. I’m excited to share a recipe that I loved as much as this one.
You’ll see that I used both marshmallow fluff and marshmallows in this recipe. I loved the marshmallow flavor running throughout the dish and the additional fluffy pieces. If you don’t want chunks of marshmallows, you can make an ice cream with a completely smooth consistency by using just marshmallow fluff.
- 1 cup milk
- 1 cup heavy whipping cream
- 3 egg yolks, slightly whisked
- 1 tsp. sea salt
- 1 tbsp. vanilla
- 1 tbsp. cinnamon
- 1/3 cup dark brown sugar
- 1 cup marshmallow fluff
- 2 cups vanilla marshmallows – or, alternatively, 1 1/2 additional cups of marshmallow fluff, if you don’t want marshmallow pieces in the ice cream.
- In a medium-sized sauce pan on low-medium heat, stir in the marshmallow fluff and marshmallows. Stir together until gooey and slightly toasted in appearance, about three minutes.
- Add the milk, cream, salt, vanilla, and cinnamon, stirring well to incorporate the ingredients. Cook for an additional two minutes or so:
- Remove from heat and stir in egg yolks, whisking to combine.
- Place in ice cream maker and prepare according to instructions.
- I recommend serving guests in small vintage glass parfait dishes, like these. That way you’ll have plenty leftover for yourself.