Ingredients
Equipment
Method
For Mocha Madness Ice Cream from King Arthur Flour
- Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar has dissolved. Stir in the heavy cream and vanilla.
- Add to an ice cream maker and allow to churn for about 20 minutes.
- Spoon the ice cream into a cold metal bowl before adding to your loaf tin where the ice cream will live.
For the Marshmallow Fluff aka Swiss Meringue
- Add the egg whites, sugar, and cream of tartar to a double boiler with at least 2 inches of water in the bottom pan. Whisk together over a medium heat for 3-5 minutes, until the mixture is smooth and frothy.
- Once the meringue has reached 160 degrees F, or the mixture does not feel grainy when rubbed between your fingers, remove from the heat and add in the vanilla extract via a mixer.
- Whisk on high speed for about 5 minutes until even shiny peaks appear and they do not move, aka stiff.
- Allow the marshmallow fluff / meringue to cool for about 10 minutes. I pop it in the refrigerator to give it a cool blast.
To Assemble
- Spoon half of the mocha ice cream into a plastic wrap or parchment paper lined metal loaf tin. It should be at the level of 1/3 of the container. Sprinkle 1/2 of the walnuts.
- Spoon in a second third of the container worth of marshmallow. You may only use about half of the recipe yield, but it keeps for a week in the fridge and you can use it on anything you like! If you are nuts like me and have a mini torch, torch that meringue a bit to bring out a little burnt flavor to it.
- Spoon the other half of the ice cream on top of the meringue until it reaches the top. Sprinkle the second half of the walnuts down. You can freeze for half an hour if the mixture is too runny or loose, or, if not, go ahead and swirl in the ice cream, meringue, and walnuts with a silverware knife or offset spatula. Make as much swirl as you can.
- You can add a few more walnuts if you like, and cover with the paper or plastic wrap. Freeze for at least 6 hours. Because of the meringue, the ice cream consistency will always be a little more softer like gelato, but it is top notch either way. I decided to make an Italian Affogato and pour some nice strong hot black coffee over a few scoops. The cold and heat and double coffee flavor combining was ever better. This one is a keeper. Thanks for the inspiration, King Arthur Flour!
