Marshmallow Ice Cream

Put the milk, cream, crème fraîche in a higher saucepan and bring to the boil briefly. Turn the heat down, add the marshmallows and dissolve, stirring constantly. That foams something.

Then stir in the base mixture and dextrose and heat everything again to 65 °. Remove from heat and fill half of each into 2 separate vessels. Stir some of the food coloring into one of the two halves until the mixture is light pink. Then let both types cool down well before putting them in the freezer or the machine.

If the two masses are prepared separately in one machine, follow their instructions and then store them in the freezer.

When preparing without, fill both masses into freezer-safe containers, cover and place in the freezer. However, both masses must be stirred every hour. This has to be done so long and so often until the ice cream has the desired consistency.

When both types of ice cream have reached their correct consistency, pour them into a freezer in strips. When you remove the ice cream, you have to use the scoop to pick up both types at the same time. This creates the two-tone color of the spherical