If you’re up on your Streisand trivia, you probably know that she is something of a coffee ice cream enthusiast.
Making a few adjustments to the original recipe ensures you’ll get delicious results every time. Add some salt and some vanilla. Chill your bowl and your freezing vessel. Use instant espresso instead of instant coffee. A recipeis just a suggestion!
Ingredients:
- 1 c whole milk
- 24 large marshmallows
- 4 tsp instant expresso
- 1 tsp vanilla
- ¼ tsp kosher salt
- 1 c heavy cream, chilled
- Pretzels, for serving Really?? Maybe tiny chocolate chips.
Directions:
- Heat milk in a large saucepan over medium-low heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
- Gradually add marshmallows, stirring and mixing until smooth.
- Remove the pan from the heat.
- Stir in coffee, vanilla, and salt.
- Let cool 15 minutes.
- Place cream in a large (preferably chilled) bowl.
- Beat with an electric mixer on medium speed until frothy, about 2 to 3 minutes.
- Increase speed to high and beat until stiff peaks form.
- Give the cooled marshmallow mixture a stir.
- Fold in the whipped cream.
- Pour into a shallow baking or loaf pan.
- Cover with plastic wrap.
- Freeze until firm, at least 2 hours or overnight.
- Serve topped with pretzels. (Apparently Streisand’s favorite)
Serves: 6
Source: allrecipes By Sara Haas, RDN, LDN | Published on October 13, 2023. Originally published in the Singers & Swingers in the Kitchen cookbook in 1967 by Roberta Ashley.