Cooking For Engineers

[Marshmallow]

Years ago our local ice cream company made a rocky road ice cream that had marshmallow cream swirled through it rather than just mini marshmallows. It was soft and delicious and I would like to be able to duplicate it in my homemade ice cream. Marshmallow cream in a jar is much too stiff and worse when it is very cold. I tried adding heavy cream and freezing it but it is still too stiff. I am willing to make it from scratch by adjusting a marshmallow recipe, but I don't know what changes to make. How can I make a marshmallow cream that will stay soft in frozen ice cream? Thanks!

[JohnLocke809]

[tfb]

Not sure if it would work, but have you tried the marshmallow syrup that they sell specifically for ice cream sundaes? Its less fluffy and sometimes a little sweeter (if its possible) than marshmallow fluff. In my store its by where they sell ice cream cones, hot fudge, etc. If you want a marshmallow recipe, I'll post one, but I don't know how to modify it? It has never worked for me, because I keep trying to make it with a gelatin substitute.