The kids just love the Roasted Marshmallow flavoured ice cream at our fave spot, Ed’s the Real Scoop, down at the beach. Since one of our goals, this summer, was to make gelato, we decided to try to make it in their favourite flavour. To that end, we tested and tampered with about 5 different caramel based gelato recipes until we came up with a winner. Among the kids, we call this our Roasted Marshmallow flavour, and we’ve mixed in a few toffee bits on occasion before processing. Among adults, we call this our Crème Brulée flavour, and we’ll stir in a shot of cognac or orange liquor to the base before processing.
Roasted Marshmallow Gelato, or, Crème Brulée Gelato
- 2/3 c white sugar generously measured
- 1 tbs water
- 1 c whipping cream/heavy cream
- 2 c whole milk
- 5 egg yolks
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2-1 c toffee bits gently browned for a moment on a parchment-lined tray in a hot oven, if desired
- 1 shot cognac orange liquor or other alcohol
- graham cracker bits or crumbles
- 1-2 roasted marshmallows
- Place egg yolks in a medium saucepot, whisk, and set aside, so that the yolks may reach room temperature.
- Place sugar and water in a medium-large sauce pot and heat on medium-high heat, whisking to a boil.
- EYES ON THE POT!
- Remove the whisk and boil without stirring for 1.5-3 minutes, until the liquid turns a rusty light-to-medium brown and you can smell the sugar just beginning to burn.
- [If you want to make a caramel or salted caramel flavour, just boil for about 1 min, until mixture becomes golden. And add a touch more salt or sea-salt below.]
- Lower heat to low and gently add the cream by the small dribble, whisking all the time.
- Raise the heat to medium-low, add the milk slowly, and whisk until combined.
- Continue to stir over the heat for 5-10 minutes, until mixture reaches 75C/170F.
- Incorporate the vanilla and salt.
- By the tablespoon, add the hot mixture to the egg yolks, whisking constantly.
- When the mixture is thoroughly incorporated, place the pan on medium low heat until mixture thickens so as to coat the backside of a wooden spoon. DO NOT let mixture exceed 85C/185F!
- Pour mixture through a fine sieve into a metal or glass bowl. Use the whisk to help get the liquid through the sieve.
- Cool to room temperature.
- Refrigerate for 3-4 hours.
- Process in your ice cream maker according to manufacturer instructions for gelato, frozen yogurt or custard ice cream, adding the optional mix-in of your choice during processing. [Our Cuisinart model takes 15-20 minutes.]
- If you like a more solid gelato, freeze for 20mins-2 hours.
- Top as desired.