Banana Marshmallow Ice Cream Still Freeze Recipes

Steps:

• Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended., Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.

Steps:

• In an electric blender, combine milk, marshmallows, sugar, sliced bananas and lemon juice. Blend on high speed.
• Whip heavy cream and then stir cream into blended banana mixture. Still-freeze.

Steps:

• Peel the bananas and slice into 1-inch (2 cm) slices.
• Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours.
• Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency.
• Add the vanilla and peanut butter and blend to combine.
• Transfer to a bowl or container and freeze for 1 hour, or until ready to serve.
• Scoop out ice cream.
• Enjoy!

Steps:

• Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.
• Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
• Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.

Steps:

• Broiler method marshmallow toasting:.
• Move one of the shelves in your oven to the highest possible position and preheat the broiler at high for a few minutes. Meanwhile, line a large sheet pan with parchment paper or a silicon mat, spread the marshmallows over the pan in a single layer. Place the pan directly under the broiler and watching closely, let them start to brown. Once they start to toast, remove the pan and place in the refrigerator to cool completely. Then flip each marshmallow over and toast the other side. If the marshmallows start to expand too much make sure to remove them before they hit the heating element.
• Torch method marshmallow toasting:.
• Spread the marshmallows out in a single layer on a sheet pan lined with parchment or a silicon mat (recommended). Light the torch and begin toasting the marshmallows. Should the marshmallows catch fire, blow them out. Be careful not to blow on the torch and mindful that you're holding something that could burn down your house. You'll need to rotate the marshmallows to toast each side, being careful as the marshmallows become extremely hot.
• Making the ice cream base:.
• Transfer the toasted marshmallows to a blender. Put the milk and the vanilla bean and scrapings in a heavy bottomed pan and turn the heat to medium. Stir regularly. bringing the milk up to a light simmer (it should be steaming, but not boiling). While the milk warms, put the egg yolks, sugar and salt into a bowl and whisk together vigorously until the mixture is pale yellow.
• Once the milk is hot, remove the vanilla bean and add about 1/4 cup of the milk to the egg yolk mixture while stirring. Once the milk and eggs are well mixed, add a litte more hot milk and mix again. This step tempers the eggs so that you don't end up with scrambled eggs. Then pour the yolk/milk mixture into the milk in the pan and start stiring gently, but constantly. Allow the mixture to heat back up to steaming, making sure that the mixture doesn't boil. The mixture should thicken up to about the consistency of heavy cream. Remove from heat and stir vigoursly for about 3 minutes to cool slightly and then pour into the blender with the marshmallows.
• Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down). Run the blender again for about a minute and then add the vanilla and the cold cream and run the blender for about 30 seconds more. Pour the mixture into a bowl, cover then refrigerate for at least 8 hours. Right before churning in your favorite ice cream maker, whisk the ice cream mixture to throughly blend everything together. Churn according to the maker's instructions and allowing the ice cream to ripen (hard freeze) in the freezer for at least two hours.