Strawberry Marshmallow Swirl Ice Cream

aka Dee Dee’s ice cream

strawberry marshmallow ice cream

I love my BGE. I love him to bits and more.

But he really likes to annoy me when I’m in the kitchen, especially if I’m working on a new recipe or something complicated.

He hovers behind me going, “Whatcha doin, Hun? Whatcha doin?”

He tries to sample things before they’re ready, plays the “I’m-not-touching-you” game, and chooses inopportune times to clatter his coffee mugs in the sink. He calls the kitchen “Hun’s Lab,” which I’m pretty sure is not a compliment. So I respond by calling him Dee Dee. He calls himself Dee Dee too.

“The only thing Dee Dee is allowed to do in the kitchen is make coffee,” he’ll complain, as I’m shooing him from the kitchen.

But despite all his mischievous ways, I really do love him. So I made him this ice cream, because he’s mad for anything strawberry. It’s perfect for Dee Dee from the show too – she loved pink and fluffy as much as she loved annoying Dexter. And this ice cream is very pink and fluffy.

strawberry marshmallow ice cream

You start out with your basic vanilla ice cream, swirl in some strawberry marshmallow fluff, and then top it with more marshmallow fluff.

This recipe yields so much fluff that you can’t possibly mix it all into the ice cream. That means you’re going to have leftovers, which means fluffernutters and strawberry marshmallow milk and strawberry marshmallow cookie sandwiches and anything else you can dream of. It’s going to be a good week if it starts out like this.

 please check out egg safety tips here and here before making fluff.

Strawberry Marshmallow Swirl Ice Cream

Ingredients

    for the ice cream
  • 4 egg yolks (you'll use the whites for the fluff)
  • 1 cup half-and-half
  • 2 tsp vanilla
  • 2/3 cup sugar
  • 3 1/3 cups of 2% milk
  • for the fluff
  • 4 egg whites
  • 1 1/3 cups of sugar
  • 1/2 cup light corn syrup
  • dash of salt
  • 3/4 cup of purred strawberries*

Instructions

  1. Mix the milk with the half and half in a saucepan and let it come to a boil.
  2. Once it boils, take it off the heat right away. Set aside.
  3. Get your mixer out and beat the sugar and eggs on high. Eventually they'll get lighter in color and heavier in texture.
  4. Add the vanilla to the egg-sugar mix.
  5. Slowly add the milk combo to the sugar-egg mix.
  6. Once it's all combined, put it back on the heat, on medium-low this time.
  7. Cook, stirring constantly, until it reaches a temp of about 160.
  8. Remove from heat and allow to sit in the fridge overnight. (you can skip this if you're desperate, but I wouldn't recommend it. It makes for poor texture. You need to let it cool at least.)
  9. Pour cooled mixture into ice cream churner and follow manufacturer's instructions.
  10. for the fluff
  11. Mix the corn syrup, sugar, and salt in a heat-safe bowl.
  12. Once the sugar and syrup are thoroughly combined, add in the egg whites.
  13. Set the bowl over a double boiler and heat, stirring constantly, about 4-6 minutes.
  14. Once mix is just hot to the touch , remove from double boiler.
  15. Beat on high for 5 minutes, or until soft peaks begin to form.
  16. Add in the strawberry puree and beat on high for 3-5 more minutes.
  17. to swirl
  18. Once the ice cream is finished churning, it will still be rather soft. Let it sit in the fridge to harden.
  19. Once it's hardened (at least 5 hours), place huge spoonfuls of the fluff over the surface of the ice cream. Run a butter knife through to create the swirl, like you would do with a marble loaf. Allow to harden at least 1 more hour before serving.
  20. for strawberry marshmallow milk
  21. It's so easy. Just mix a few spoonfuls of leftover fluff into milk and enjoy.

Notes

*I used frozen strawberries that I'd thawed and then thrown in the blender. I imagine you'd get the same results if you used fresh strawberries.

Be careful that your egg whites don't get too hot or else you'll end up with scrambled fluff. If you keep an eye on it, you should be fine.

http://kitchenwindowclovers.com/strawberry-marshmallow-swirl-ice-cream/

 

Ice cream adapted from Cooking Light

Fluff recipe adapted from Culinary Concoctions by Peabody

 

 

 

 

 

 

Strawberry Jam Hand Pies

vegan paleo hand pies easy

My fella. He likes his strawberries and he likes his bike.

It’s the middle of winter, which means his strawberries are going to come frozen and his biking is going to be done indoors, on the trainer.

This weekend he started this “race” called “Sufferfest.” Sounds fun, no? Basically you get all these videos from Sufferfest, videos that mimic courses and trails and real bike races. You do nine or something videos over the course of a week. I don’t know the full details, I just know that he’s really excited.

Me? Ha. I hate the treadmill, so there’s no way I’d be on the bike trainer for that long, no matter how many calories I burn. Anyways, I guess it’s good training because Sufferfest’s motto is something like  “I will bust my butt today to kick yours tomorrow.”

Now, I don’t care about beating you….I just want to beat me. Beat my own PR’s. But hey, whatever gets you going. The point is, you can get good bike training in the winter. And even though these strawberries are frozen, they make for jam, er, damn good filling.

The dough is made from the same thing that the soft chocolate bites were. I wanted those to be soft and pillow-like, but this dough needed to be firmer. So I still used just one banana…but added a lot more almond flour.

vegan paleo hand pies

 

I made these as a recovery treat for BGE. He’s rather tall, so he puts away a lot of food after a heavy training session. But I snuck a few for myself, too.

Strawberry Tarts

Yield: 8

Strawberry Tarts

Ingredients

    for the filling:
  • 1 lb of frozen strawberries (unsweetened. ingredient listing says "strawberries" and nothing else)
  • 8 dates, pitted and chopped
  • for the dough
  • 1 banana
  • 1 1/2 cups of fine almond flour
  • 1/2 tsp baking powder
  • pinch of salt

Instructions

    for the filling
  1. Dump the strawberries in a saucepan and cover. Heat on medium for about 10 minutes, or until strawberry juices start running. I used sliced strawberries. If you're using whole ones, they might take a bit longer to defrost.
  2. While the strawberries are defrosting, chop up the dates.
  3. Add the chopped dates to the strawberries and cover again. Cook for another 8-10 min.
  4. Remove from heat and puree with a hand blender.
  5. Return to heat. Here it gets a little labor intensive....cook on medium, stirring constantly, for 15-18 minutes. You want it to get really really thick.
  6. Once it's super thick, remove it from heat and place in parchment-lined container to cool. You want it all the way cool before you make the tarts.
  7. to make the tarts
  8. Mash the banana
  9. Add the almond flour and mix well.
  10. Add in salt and baking powder.
  11. to assemble:
  12. Preheat oven to 350°.
  13. Divide dough into 8 balls.
  14. Flatten balls to about 3 inches in diameter.
  15. Place about 1 tsp of jam in the center of each dough disk and fold over. Pinch the dough shut with a fork.
  16. Bake for 14 min, flip, then bake for another 2-3 min.
  17. Allow to cool slightly before serving.

Notes

Don't roll the dough. Just shape it with your hands.

You'll have some leftover jam.

edited to add - it works best if the banana still a little green.

http://kitchenwindowclovers.com/oh-jam/