Marshmallow Ice Cream
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Strawberry jam||2 Tablespoon|
|Red food coloring||7 Drop|
|Heavy cream||1 Cup (16 tbs), whipped|
Combine marshmallows and milk in the top of a double boiler; heat over boiling water until marshmallows are melted, stirring occasionally.
Cool; chill until mixture is slightly thickened, stirring frequently.
Blend in extract, jam, and food coloring.
Fold in whipped cream.
Turn into refrigerator tray and freeze until mushy, about 40 minutes.
Turn into a chilled bowl and beat until smooth.
Return to tray and freeze until firm.