aka Dee Dee’s 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.
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.
- 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
- 4 egg whites
- 1 1/3 cups of sugar
- 1/2 cup light corn syrup
- dash of salt
- 3/4 cup of purred strawberries*
- Mix the milk with the half and half in a saucepan and let it come to a boil.
- Once it boils, take it off the heat right away. Set aside.
- Get your mixer out and beat the sugar and eggs on high. Eventually they'll get lighter in color and heavier in texture.
- Add the vanilla to the egg-sugar mix.
- Slowly add the milk combo to the sugar-egg mix.
- Once it's all combined, put it back on the heat, on medium-low this time.
- Cook, stirring constantly, until it reaches a temp of about 160.
- 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.)
- Pour cooled mixture into ice cream churner and follow manufacturer's instructions.
- Mix the corn syrup, sugar, and salt in a heat-safe bowl.
- Once the sugar and syrup are thoroughly combined, add in the egg whites.
- Set the bowl over a double boiler and heat, stirring constantly, about 4-6 minutes.
- Once mix is just hot to the touch , remove from double boiler.
- Beat on high for 5 minutes, or until soft peaks begin to form.
- Add in the strawberry puree and beat on high for 3-5 more minutes.
- Once the ice cream is finished churning, it will still be rather soft. Let it sit in the fridge to harden.
- 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.
- It's so easy. Just mix a few spoonfuls of leftover fluff into milk and enjoy.
*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.
Ice cream adapted from Cooking Light
Fluff recipe adapted from Culinary Concoctions by Peabody