The following recipe is from the May 28th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
In the second season of Top Chef, contestant Cliff Crooks created an everything-but-the-kitchen-sink ice cream flavor that included chocolate cookie crumbs, marshmallows, graham crackers, and slivered almonds. All you need to add is the cherry on top.
Marshmallow and Cookie Ice Cream
About This Recipe
|Yield:||about 1 quart|
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- Pinch of salt
- 6 large egg yolks
- 1/2 cup chocolate cookie crumbs
- 1/2 cup mini marshmallows
- 1/4 cup graham cracker crumbs
- 1/4 cup toasted, slivered almonds
In a large, heavy saucepan, combine the cream, milk, sugar, and salt. Place over medium heat and bring just to a boil, stirring occasionally.
Whisk the egg yolks in a large heat-proof bowl. Add the hot cream mixture in a slow, steady stream, whisking constantly, then pour the mixture back in the pan and cook, stirring, over medium-low heat until the custard is thick enough to coat the back of a spoon and reaches a temperature of 170°F. Do not let the custard boil.
Pour the custard through a fine-mesh sieve into a clean heat-proof bowl. Cool to room temperature, stirring occasionally, then transfer to a container and refrigerate until cold, at least 3 hours (or make the custard the day before and refrigerate overnight).