Look no further. You have just found your new favourite ice cream recipe. You’re welcome.
Recipe, styling and photography by Katelyn Williams
Assisted by Cassandra Upton and Sophia-Maria Eygelaar
Granadilla and toasted marshmallow ice cream
- 1 x 150g packet mini marshmallows
- 1 x 385g tin sweetened condensed milk
- 250ml (1 cup) double-thick/thick cream
- 250ml (1 cup) fresh cream, whipped to soft peaks
- 250ml (1 cup) fresh granadilla pulp + extra, to swirl
- zest of 1 lime
- pinch salt
- sugar cones, to serve (optional)
Spread the mini marshmallows out on a lined baking sheet. Using a blowtorch, toast the marshmallows until golden. If you don’t have a blowtorch, place the marshmallows under a very hot grill. Be sure to keep an eye on them as they can burn easily. Set aside to cool completely.
Use a free-standing mixer or an electric hand-held beater to whisk the condensed milk and double-thick/ thick cream together until airy. Fold in the freshly whipped cream, granadilla pulp, lime zest and salt. Mix in the toasted marshmallows and swirl in the extra granadilla pulp to create a ripple.
Transfer the ice-cream mixture to a freezer-proof container and freeze until firm, about 4 hours. Remove from the freezer and leave at room temperature for 10 minutes before serving. Enjoy with the sugar cones, if desired.