Today I want to treat you all extremely tasty, and most importantly fast in cooking, ice cream. What I liked about this recipe is that it doesn’t need to be constantly disturbed. Put it in the freezer and after 5-7 hours enjoy a soft, tender, awesome delicious ice cream. And yet – it does not crystallize. Interesting? Come to me!
That’s all we need. Marshmallows, as I wrote, you can take any at its discretion. I’ve been making this ice cream for a week, with different marshmallows. Most liked it with cranberry, but it’s an Amateur.
In a saucepan pour 250 ml of cream, bring over low heat to a boil and add the coconut flakes. Mix well and remove to cool to room temperature.
In another saucepan pour the second half of the cream and add the broken into small pieces marshmallows. On low heat with constant stirring, dissolve the marshmallow in the cream. It is not necessary to wait for its complete dissolution, small pieces then disperse when knocking down. Remove the saucepan from the heat and cool the contents to room temperature.
Mix both mixtures in one pan, put the pan in a Cup of ice water and beat our mixture at a slow speed of the mixer for 5-7 minutes. Then you can decompose our semi-finished product into small molds or put in one large form and put it in the freezer for 5-7 hours (or overnight). I do not shift semi-finished product from the pan, and clean it right in it.