Marshmallow Ice Cream
Source of Recipe
Sunday Dinner
List of Ingredients
No Cranking! Make this ice cream in a pan in your freezer.
2 cups milk
2/3 cup sugar
3 cups miniature marshmallows
2 cartons (8 oz. ea.) dairy sour cream
tsp. vanilla
Recipe
1. In a 3 qt. saucepan, heat milk, marshmallows and sugar till
marshmallows are melted and sugar is dissolved. Cool.
2. Stir in sour cream and vanilla. Turn into an 8x8x2" baking pan;
cover and freeze till partially frozen.
3. Break frozen mixture into chunks. Turn into a chilled large mixer
bowl. Beat with electric mixer just till fluffy. Return to cold pan.
Cover; freeze till firm. (It takes 11/2 to 2 1/2 hours.)
Makes about 1 qt. or 6 large servings. You may top with your choice or
try Strawberry-Coconut Sauce.
STRAWBERRY-COCONUT SAUCE
3 cups sliced fresh strawberries, divided Orange juice (approximately
1/2 cup)
2 tsp. cornstarch
1/2 cup current jelly or strawberry jelly
1/4 cup toasted coconut
1. In a blender container, blend 1 cup strawberries till pureed. Add
enough orange juice to measure 1 cup. Stir in cornstarch; mix well.
2. In a saucepan, heat jelly over medium heat just until melted. Stir
in pureed strawberry mixture. Cook and stir mixture till thickened and
bubbly. Cook and stir 1 to 2 minutes more. Chill thoroughly, about 4
hours.
3. Just before serving, fold the 2 cups of fresh strawberries and the
toasted coconuts into the strawberry sauce. Serve as a topping for ice
cream or other desserts.
Makes about 3 cups of topping.
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