Homemade Vanilla Ice Cream - Marshmellow Fluff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups nonfat milk, divided1/4 cup corn syrup3 large egg yolks1/4 cup cornstarch2 tablespoons vanilla extract2 1/2 cups Marshmallow Fluff
Combine 3 3/4 cups milk and corn syrup in a large heavy saucepan. Heat over medium heat, stirring to dissolve the corn syrup, until steaming. Meanwhile, whisk together egg yolks, cornstarch and the remaining 1/4 cup cold milk in a medium bowl until smooth. Gradually whisk 1 cup hot milk into the egg-yolk mixture; then pour the egg-yolk mixture into the hot milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, 3 to 5 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Whisk in Fluff and vanilla until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Pour into the canister of an ice cream maker and freeze following the manufacturer’s instructions.
Number of Servings: 8
Recipe submitted by SparkPeople user LAURENDILLON.
Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Whisk in Fluff and vanilla until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Pour into the canister of an ice cream maker and freeze following the manufacturer’s instructions.
Number of Servings: 8
Recipe submitted by SparkPeople user LAURENDILLON.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 0.8 g
- Cholesterol: 28.1 mg
- Sodium: 101.5 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 0.0 g
- Protein: 4.5 g
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