Grandma Shields' Marshmallow Ice Cream

That's my Grandma Shields.  The big picture on the left is of her and my mother when my mother looks to be about 10 years old.  That would have made my grandmother about 50.  My mother was somewhat of an "oops" I assume as Grandma would have been 40 when she gave birth to her and in 1940 (sorry to reveal your age Mom!) that would have been a tad past prime child-bearing years.  My mom was the youngest of seven children and as she admits, a little spoiled by her mother.  (Not by Grandpa....he was a grumpy ole SOB.)  The bottom right picture is of Grandma at a much younger age and minus the rather wild hairdo looks EXACTLY like my mother.....right down to the expression on her face.  The picture above that is Grandma and Grandpa and that's how I remember my grandmother looking......old, and always wearing a boldly patterned dress and pearls.  Like she was on her way to church every day, despite being a tireless farm wife.  

Back row:  Kate, Grandpa, Ruth, Grandma
Middle row:  Chuck, Emma, Maxine
Front row:  Tom
(before my mom was born I assume, unless they left her in the coop for the chickens to look after)

My mom always told me that I was Grandma's favorite grandchild.....sorry to my millions of cousins out there, but I choose to believe that she's probably right!!  :)  I mean, why would that not be true??  And since Grandma was such a great cook, and I was the favorite, it only goes to reason that my love of food came from her.  Follow me? 

A couple of years ago, I hounded politely asked my mother to pass down Grandma's recipe book until I finally wore her down she gladly handed it over.

Yup.  That's it.  An old electrical co-op book that she had cut and pasted recipes in over the years.

Ohio farm wives had to be resourceful.  The ones pasted in there that are in her own handwriting are the ones I treasure.

Although some of the newspaper-clipped ones are pretty damn interesting with names like "Roman Holiday", "Mushroom Surprise" and "Gumdrop Salad".  I gotta wonder if she ever served any of those to grumpy Charlie (Grandpa) for dinner.

One of her handwritten recipes was for ice-cream that contained nothing more than marshmallows, milk, cream and "flavoring".  No eggs.  No sugar.  Which meant I didn't have to make a custard!  Boom. 

It required nothing more than melting marshmallows into some milk, adding cream and "flavoring" and freezing.  Even Jenny could do this.  (Inside BFF joke.  We'll see if she reads my blog like she says she does!)

 I decided to keep this simple on the first try and make my "flavoring" vanilla, but this is totally a blank canvas.  I infused one whole scraped, seeded vanilla bean into the warm marshmallow/milk mixture while it was cooling before I added the cream.  I halved the original recipe because I didn't have room for a gallon of ice cream in the freezer, plus my Cuisinart's capacity is just a quart.  The Cuisinart problem proved to be moot, however because this freezes just as well without a machine.  I put half of the cooled mixture into a tupperware container, popped it into the freezer and stirred it every few hours until it was solid and it's just as creamy as the half I froze in the ice cream machine.  Bigger boom.  This is not a sugar-sweaters-on-your-teeth sweet ice cream but its smooth and creamy the way really good ice cream should be.

I can't wait to try this again with other flavorings.....cinnamon, coffee, or some of that out of control mint that I fight with every summer.  Oh, and how about toasting those marshmallows before melting them then adding some chocolate chips and then topping with some crushed graham crackers??  See where I went there?  Endless possibilities.

Marshmallow Ice Cream

Celia Shields

makes 1 gallon

2 lb Marshmallows

4 cups milk

2 quarts cream

flavorings of your choice

Dissolve marshmallows into milk in a pan (I used a non-stick) over low heat.  Remove from heat and cool.  Add in cream and freeze.

Cinnamon Eggnog Scones

I have to admit that eggnog, as a drink, is not my thing.  Eggnog in a scone, however, is my thing.  Especially in these scones.  One of my favorite treats at Starbucks is their Cinnamon Scones, and these blow those out of the water.  They're extremely moist which, in my experience, is a tad rare in scones so that alone makes them a winner!  Then throw in some warm, spicy cinnamon chips and well, you can just imagine!

These are perfect with a cup of coffee on a cold winter morning, or with a cup of tea for an afternoon pick-me-up!

You're going to want to make these!

cinnamon-eggnog scones

King Arthur Flour

Ingredients:
2 3/4 cups all-purpose Flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into pats or small cubes
2 cups cinnamon chips
1 large egg
1 teaspoon vanilla extract or 1/2 teaspoon eggnog flavor
3/4 cup cold eggnog


Topping
1 tablespoon eggnog
2 tablespoons sparkling white sugar or cinnamon-sugar, optional


1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the cinnamon chips.

4) In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here.

7) Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick.

8) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds.

9) If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

10) If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them.

11) Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar.

12) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

13) Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.

14) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.