A marlow is an old, frozen dessert made in part by melting marshmallows. My guess, then, is that marlow is a contraction of marshmallow, but I can’t promise that that’s correct! I’ve made both chocolate marlow, which tastes like a Wendy’s Frosty, and a banana one, which tastes…banana-y, but you can also leave it just vanilla. It has the texture of a soft ice cream, and somehow the flavor becomes richer once frozen than before.

Ingredients:

• 30 (regular size) marshmallows
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• flavorings as desired (2 ounces semi-sweet baking chocolate, melted; 2 well-mashed bananas)
• 1 1/2 cups heavy whipping cream

Combine the marshmallows and milk in a large saucepan over low heat and cook, stirring frequently, until the marshmallows are completely dissolved.

Remove from the heat and stir in the vanilla and melted chocolate or banana, if desired.

2 bananas that had been in a bag in the freezer for a while, thawed and smooshed.

The banana’s in there!

Transfer to a container and refrigerate until it begins to gel, 30-45 minutes.

Once the marshmallow mixture has begun to set, whip the cream until it forms stiff peaks.

Gently fold the marshmallow mixture into the whipped cream.

Cover, freeze several hours, and enjoy!

The banana one would go delightfully with some fudge sauce!

Marlow

From The New Art of Modern Cooking.

• 30 (regular size) marshmallows
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• flavorings as desired (2 ounces semi-sweet baking chocolate, melted; 2 well-mashed bananas)
• 1 1/2 cups heavy whipping cream

Combine the marshmallows and milk in a large saucepan over low heat and cook, stirring frequently, until the marshmallows are completely dissolved. Remove from the heat and stir in the vanilla and melted chocolate or banana, if desired. Transfer to a container and refrigerate until it begins to gel, 30-45 minutes.

Once the marshmallow mixture has begun to set, whip the cream until it forms stiff peaks. Gently fold the marshmallow mixture into the whipped cream, then cover and freeze several hours.