Chocolate Ice Cream with Burnt Marshmallows
4 servings
60 minutes
Chocolate ice cream with charred marshmallows is a true celebration of flavor, combining a delicate creamy texture with rich chocolate depth and caramel notes of burnt marshmallow. This dessert draws inspiration from European cuisine, blending elements of French sophistication and homey comfort. The flame reveals the sweetness of the marshmallows, giving them a light crispy caramelization that contrasts with the velvety ice cream. The uniqueness of the dish lies not only in its taste but also in its presentation: pieces of warm marshmallows seem to melt on the cold creamy base, creating a magical balance between temperature and texture. A great choice for a festive treat or a cozy evening, this ice cream promises unforgettable gastronomic pleasure.
1
To toast marshmallows, you will need a gas torch, a gas stove, or a candle with a match. If using a torch, simply turn it on and toast the marshmallow over the flame, as if making lemon meringue pie. If using a stove or candle, skewer mini marshmallows on a toothpick and lightly toast each one by holding it over the flame for a few seconds, rotating it from different sides. Do not let the marshmallows burn too much, or they will taste unpleasantly bitter. A light brown hue is what you want.
- Marshmallow: 50 g
2
For the chocolate sauce, combine water, cocoa powder, and 45 grams of sugar in a small saucepan, mix, place over medium heat, and cook for 1-2 minutes until smooth. Add chocolate and cook until fully melted. Remove from heat and cool.
- Water: 80 ml
- Cocoa powder: 20 g
- Sugar: 115 g
- Dark chocolate: 30 g
3
Dissolve starch in 50 ml of milk, leave it.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 200 ml
4
For the ice cream, in another small saucepan combine cream, remaining milk, 70 grams of sugar and salt. Heat over medium heat until almost boiling, then pour in the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and chocolate sauce, mixing until glossy and smooth. Cool to room temperature and then refrigerate overnight.
- Cream 30%: 200 ml
- Milk 3.2%: 200 ml
- Sugar: 115 g
- Salt: pinch
- Cream cheese: 50 g
- Dark chocolate: 30 g
- Cocoa powder: 20 g
5
Pour the mixture into the ice cream maker and freeze according to the instructions, adding the toasted marshmallows in the last few minutes of freezing. Transfer to a container and freeze for at least 4 hours before serving.
- Marshmallow: 50 g
6
If there is no freezer, immediately pour the mixture into a container, place it in the freezer, and stir the ice cream every 20-30 minutes until fully frozen. Sprinkle with marshmallows just before serving.
- Marshmallow: 50 g