Chocolate custard marshmallow swirl 'ice cream'

Adam Ragusea
Adam Ragusea
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Published 2024-05-30
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**RECIPE, MAKES FOUR PINTS**

6 eggs
1.5 cups (355mL) milk and/or evaporated milk and/or cream (many combinations would work)
1/4 cup (25g) cocoa powder
1/4 cup (50g) granulated sugar for the custard
3/4 cup (150g) granulated sugar for the meringue
1/4 cup (80g) syrup
cream of tartar
starch
vanilla
salt

Separate the eggs and reserve the whites.

To make the custard, stir together the yolks, a small pinch of salt, 1/4 sugar, cocoa powder and (optionally) a teaspoon of starch (gives it a pudding-like vibe) until smooth. Bring to a bare simmer while stirring constantly, just until you see a little steam and the mixture noticeably thickens.

Cool the custard base and then churn it into ice cream however you want (I use the still freeze method in the video).

For the meringue, combine the remaining sugar, syrup and a little water to get everything dissolving and get coming to a boil. If you have cream of tartar, put a pinch of that in with the egg whites and beat them to soft peaks in a heat-safe bowl. Beat in a teaspoon of starch until it disappears.

When the syrup reaches circa 240ºF/115ºC, VERY CAREFULLY dump it directly into the egg whites and then immediately start beating. Once the meringue has cooled to where you could touch it, mix in a big glug of vanilla. Let it cool down more, as much as reasonably possible (I put it in the freezer) but don't let it set up solid — beat it occasionally as it cools to keep it pliable. When it seems like it won't immediately melt your custard, you're good to go.

Warm/beat the custard until it loosens up to a swirl-able texture. Combine the custard and meringue and swirl them together with a spoon handle or some such until you have thin ribbons of chocolate running through the whole mixture and no large chunks of chocolate left. Eat now or let harden in the freezer for a few hours.
All Comments (21)
  • @Xaviur
    Perfect semi-retirement midday snack
  • @niko1even
    I'm really grateful to Adam for teaching me the right mindset for home cooking (as well as the rest of the internet). That "less waste and no, that little 'defect' won't ruin the entire dish, it's just a feature" mindset is a healthy one.
  • @anegginthesetryingtimes7636
    One of the most prominent pet peeve in recipes is when it tells me to use half of something and, "reserve" the rest, such as if I'm making custard and it tells me to discard or reserve the egg whites, without giving me anything to reserve it for.

    Thank you, Adam, for using all of the egg you asked us to use, for this recipe.
  • @shireygo
    might retire after eating this yum dessert
  • @fiveminutefridays
    I have been really into frozen meringue deserts this year. Try this one if you get a chance: 1 egg white, 1/4 cup sugar, 1 cup pomegranate juice (or other 100% juice probably). Blend the egg white and sugar for a minute, then add the juice and blend for 3~4 minutes. You can eat as is, but it won't survive long before separating, so I eat a little of it and then freeze the rest. Its very good frozen but INCREDIBLY good when almost-frozen. The texture is super interesting and satisfying imo.
  • @IamSamisMe
    anyone else reminded of those little ice cream cups that some kid always brought in for their birthday in elementary school?
  • @theploymaker
    If some physics pedant wants to say that you "aren't distributing cold, you're distributing heat," you can remind them that electrical current is a lack of electrons flowing towards an abundance of electrons and there is plenty of precident in physics for evenly distributing a lack of something.
  • @jointhefist1016
    My aunt and grandma don't agree, but I definitely do for using your hands to separate the egg yolk
  • @alicecarter9672
    I've used your marshmallow fluff recipe as frosting on so many cakes and get so many compliments on it! loved the vid
  • @noahhancock1015
    All of your content is awesome but I especially love seeing a recipe done in your older style of videos!
  • @zedudli
    If you want to drop the temperature of something fast, a cold water bath in the sink is always the better option
  • @happytimeparty6291
    I have been watching since i was roughly 8 ish and i turned 15 a few months ago and pretty consistently ive lpved your style of filming/teaching cooking, i find it a strong mix between just showing how to cook like "put ingredient A into bowl and mix in ingredient B" and teaching the semi-science of why the ingredients make the textures and flavours how they are, i find it very comforting and, in the nicest way possible, like learning from a grandfather that you can tell is loosing it slightly but remembers his favourite recipes, i just thought i would share what i perceive as an autistic guy to be positive any way love ya ❤