Gallery: Behind the Scenes: Making Toasted Marshmallow Soft Serve With Tiffany MacIsaac at Red Apron, DC

Red Apron's Toasted Marshmallow Soft Serve
Red Apron's Toasted Marshmallow Soft Serve
A swirl of the Toasted Marshmallow soft serve topped with chocolate cookie crumbs for a necessary crunch.
Combining Milk and Half and Half
Combining Milk and Half and Half
The base of the soft serve is a combination of milk and half and half. MacIsaac explains why she doesn't use heavier creams: "You want to introduce fats/solids to have a creamy mouth feel (milk is about 80% water which makes for an icy soft serve) but I found that when I use heavy cream, the base would start to get too thick as it churned, essentially slowly turning the ice cream into butter."
Adding Sugar
Adding Sugar
Add the sugar and heat to a simmer.
Milk Powder and Xanthem Gum
Milk Powder and Xanthem Gum
Next, bloom gelatin in ice water then add to the hot liquid. Following that, mix together milk powder and xanthem gum and use an immersion blender to add to the hot liquid, making sure everything is smoothly incorporated.
Now the Fun Part
Now the Fun Part
Take 3/4 of the marshmallows from the recipe and place on the skewers.
Torching Marshmallows
Torching Marshmallows
Use a blowtorch or whatever fire you've got to char the marshmallows until really dark. Allow them to catch on fire for a minute or so.
Burnt Marshmallows
Burnt Marshmallows
Blow out and use a fork to scrape off the skewer into the hot milk.
Marshmallow Mix
Marshmallow Mix
Add the burnt and non-burnt marshmallows to the pot.
Mixing Marshmallows
Mixing Marshmallows
Use an immersion blender to blend smooth.
Straining
Straining
After adding corn syrup and vanilla extract, strain into a large container and chill overnight.
Serve!
Serve!
Once the mixture has been chilled, place in to a soft serve machine for serving.