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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

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About This Recipe

Yield:about 1 quart

Ingredients

  • 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

Procedures

  1. 1

    In a large, heavy saucepan, combine the cream, milk, sugar, and salt. Place over medium heat and bring just to a boil, stirring occasionally.

  2. 2

    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.

  3. 3

    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).

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