Homemade Honey Lavender Icecream

Molly Moon's at home! Two weeks before summer started... we've been working on ice cream in my Culinary Arts class and I had a need, a need to make ice cream at home. I had a couple titles in mind, having looked... no, more like dug through the entire cookbook section at Barnes and Noble for the book I came for and alas! It was no where to be found. But luckily I stumbled across this lovely! And swiftly it was bought and taken home, and has now been used for it's very first time for my favorite Molly Moon's recipe, Honey Lavender. 

Although I'm still debating with myself on wheather or not its fair to post the recipe for Honey Lavender online.

~ It turned out delicious, but it needed to be churned longer, seeing as it had the consistency of soft serve ice cream and started to melt after being out of the freezer for about 30 seconds. Alas! I won't give up until I've made the perfect icecream!!!

Marshmallows are messy.

Unexpected.
Fun nevertheless, but definitley unexpected.

Ooey Gooey MARSHMALLOWS. With the up coming fourth of july I wanted to make homemade s'mores makings (minus the chocolate). That began today with my first marshmallow makings. Let me tell you, totally, utterly unexpectable. Good, and I'm extremely proud of myself for making marshmallows at home. Got the mallows down, now on to the graham crackers.

My crafty solution to an unclipable thermometer. Tada!

Marshmallowies becoming Marshmallows!

The mess that follows when transferring from bowl to pan

Almost finished product. Setting in the pan before being cut up.

Marshmallows Makes 36 medium or 16 large
Time Commitment: 2 hours

2/3 cup water, divided
3 (1/4 ounce) envelopes unflavored gelatin
1 cup granulated sugar
1 cup light corn syrup
1 tsp pure vanilla extract
1 cup confectioners' sugar

Toppings ~1 cup confectioners' sugar, sifted
1 cup unsweetened cocoa powder, sifted
1 1/2 cup sweetened shredded coconut, toastedPrepLightly oil the inside of an 8 by 8" pan with canola oil. Generously coat with confectioners' sugar, set aside.

Pour 1/3 cup of the water into the bowl of a stand-mixer. Sprinkle the gelatin over the water, and let stand for about 10 minutes, or until gelitan has softened.

In sauce pan, off heat, combine remaining 1/3 cup water and granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer to the inside of the pan and make sure it does not touch the bottom. Cook mixture without stirring until it reaches 240 °F. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any residual sugar crystals.

With the mixture on low speed very carefully add the hot syrup to the softened gelatin. Add the vanilla, increase the speed to medium-high and beat for 8 - 13 minutes, until mix becomes very white as well as stiff and sticky.

This is where you prepare yourself for things to get messy. (See pictures below for reference.)Spread mixture into prepared pan using a lightly oiled spatula. Harder than it sounds. An extra pair of hands would be highly recommended at this point. With wet hands, press batter evenly into the corners of the pan. Set aside for 1 hour, until firm and cool.


Sift powdered sugar into a small bowl. Run a wet knife around pan and remove marshmallows, then cut them up, to whatever sizes of your choosing.


How to Store:
Layer with wax paper. In an air-tight container for up to 1 month. :) :)


Although this recipe is incredibly messy... it is entirely worth it! I've been testing (eating is more like it) the mallows and yum, yum, yum! They're goooood. I didn't cut the up, kind of just pulled pieces off.