I have a case of marshmallow overload in the house at the moment. There are four giant packets of marshmallows stored in the kitchen; how they managed to get in there is a long story on its own. But they sure taste fluffy and good, and to finish them up, I resorted to drinking hot chocolate with melted mallows every evening. I’d been thinking up of recipes that use heaps of marshmallows too.
While I was looking for basic instructions to making s’mores, we chanced upon my old issue of Bust magazine which features a 1930s ‘vintage’ recipe from the original It girl Clara Bow. Although Bow was more known to be a glamorous flapper star of silent films, she was also startlingly inventive in her kitchen. The jazzy starlet came up with a certain frozen dessert which she named vanilla marlow. And you guessed it— marshmallows are the key ingredient in the making.
The best thing about this dessert is just having it during warmer days. It’s summer all year round in this place we live in so I can’t think of other better substitute to ice cream and popsicles. This is indeed the best and it tastes the creamiest with a puffy under taste but without the sugar overload. Plus, I get to use up as many of our excess marshmallows as I could with this little delight. I suggest enjoying bowls of vanilla marlow while tuning in to one of Bow’s classic silent fest.
What You Need
40 or more marshmallows / 2 coffee cups of fresh milk / 1 pint of whipped cream / splashes of vanilla essence.
How To Make
Place the marshmallows and fresh milk in a bowl, stir them up and put the mixture over a saucepan of simmering water. Once melted, stir in about two teaspoons of vanilla and leave it to cool. Meanwhile, whip the cream until stiffened. Combine the mixture with the cream and pour them into a container with a lid. Place them in the freezer for a couple of hours. Serve in cute bowls. You may add more pillowy marshmallows and/or sprinkles if you wish.