For the last few weeks, my friend Mary Kate and I had been eyeballing the menu at Planet Marshmallow, a newish restaurant/dessert place in Manchester that makes gourmet marshmallows. We finally met up there last week to check it out. I got the toasted marshmallow shake, which tasted pretty much like it sounds, but a bit better.

Mary Kate got the marshmallow sampler, which came with a little pupu platter type fire doohickey to toast them at the table!

I think it was determined that the coffee ones toasted up best, and Mary Kate got some more of them to bring to a work meeting.

They gave me a few to take home and sample.

I got the mint chip, which have a really nice minty flavor and chocolate chips, the coconut which has bits of toasted coconut, and the vanilla. The vanilla ones have little flecks of vanilla seeds, which is generally a good sign that someone’s using quality ingredients. They’re really light and fluffy! I’m looking forward to having some of the minty ones in hot chocolate if summer ever goes away… We’ll definitely be back to the restaurant in the future, as there’re some good looking (huge) pie slices I’ve got to check out!

I decided to use some of the marshmallows I got in a recipe, as that’s the gist of the blog… So! Marshmallow ice cream, with marshmallows in it!

Ingredients:

• 2 cups half and half
• 1 10 ounce package regular marshmallows
• 2 cups heavy cream
• 2 tablespoons vanilla extract
• 1 – 1 1/2 cups mint chip marshmallows, cut into quarters (If you don’t live near Manchester, you can order them online here.)

Cutting them with kitchen shears is probably easiest.

Heat the regular marshmallows and the half and half in a large pot over medium heat, stirring slowly but constantly.

This pot was a bad choice.

The marshmallows have started melting, but immediately after this got HUGE.

Keep stirring until the marshmallows have completely dissolved and the mixture is an even liquid.

Hello bigger pot!

Take the mixture off the stove and transfer to a large bowl. Refrigerate until cool.

When the marshmallow mixture is cool, beat the heavy cream until it just barely keeps soft peaks.

Stir the whipped cream and the vanilla into the marshmallow mixture.

Pour into your ice cream maker and freeze according to the ice cream maker’s directions. About five minutes before it should be done, add the chopped up mint chip marshmallows.

It may not look like much, but it sure tastes good! I’d be interested to try again with their raspberry chocolate chip marshmallows…

And, I suppose, a disclaimer: I was given several bags of marshmallows to take home for free, but sure wouldn’t have done anything with them if I didn’t think they were good!

Double Marshmallow Ice Cream

• 2 cups half and half
• 1 10 ounce package regular marshmallows
• 2 cups heavy cream
• 2 tablespoons vanilla extract

1 – 1 1/2 cups mint chip marshmallows, cut into quarters

Heat the regular marshmallows and the half and half in a large pot over medium heat, stirring slowly but constantly until the marshmallows have completely dissolved. Take the mixture off the heat and transfer to a large bowl. Refrigerate until cool.

When the marshmallow mixture is cool, beat the heavy cream until it just barely keeps soft peaks. Stir the whipped cream and the vanilla into the marshmallow mixture.

Pour into your ice cream maker and freeze according to the ice cream maker’s directions. About five minutes before it should be done, add the chopped up mint chip marshmallows.