rainbow marshmallow creamy ice cream

This recipe is best with:

Ingredients

  • 2 cups regular cream

  • 1/4 teaspoon Cape Culinary fine table salt

  • 1 tin Ideal / Evaporated Milk

  • 2 tins Condense milk

  • 2 1/4 teaspoons Cape Culinary vanilla extract

  • 2 1/2 cups Double Thick cream

  • 200g Mini Marshmallow, White and Pink

  • 1 jar Cape Culinary Décor   

 

Preparation

  • In glass mixing bowl add the first 5 ingredients and mix with hand or electric mixer until mixture starts to thicken

  • Add all the ingredients form the bowl in to a sauce pan and cook over medium–low, do not over boil, once you see the ingredient starting to boil but not over boiling remove from the heat.

  • Once this has cool down to room temperature add the min marshmallows and slowly mix in the double think cream.

  • Once this is done add the ingredients in to a Freezer proof bowl, not to deep and not to shallow then place in the freezer to start the setting process.

  • At least 2 hours, after been in the Freezer remove and sprinkle Décor over the top placing back in the freezer set.

Very rich and creamy