Rum Raisin Toasted Marshmallow Shake Recipes

TOASTED MARSHMALLOW MILKSHAKE

Steps:

• On a foil-lined baking sheet, toast marshmallows under a broiler, turning as necessary, until all sides are golden brown. Keep a close eye on them as they can burn rather quickly.
• Just as the marshmallows are finishing up, put ice cream and milk in the blender. Combine briefly, then add toasted marshmallows and blend until incorporated. Don't overblend or it will be too melty. If this happens, adding an extra scoop of ice cream will thicken it up a bit.
• Pour shake into a glass and top with some whipped cream and some crushed graham crackers. If you have some leftover marshmallows, you can toast those up and use that as a garnish as well.
• This is a pretty rich shake, so a small glass for each person will be plenty. Double recipe and repeat as necessary (you should get about 12-16 ounces per batch).

WHITE CHOCOLATE MARSHMALLOW SHAKE

Steps:

• In a blender, add the ice cream, milk, marshmallow cream and white chocolate liqueur and blend until smooth. If you do not add the liqueur replace it with milk. Serve in tall glasses.

BRRRR HUMBUG!

Steps:

• Line a plate with parchment paper; set aside. Put the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Spread on the cones with an offset spatula; place upside-down on the prepared plate.
• While the coating is still wet, press mini marshmallows around the base and 1 marshmallow on the tip of each cone, using more of the melted candy as glue, if needed. Freeze until set, about 1 hour.
• Scoop 4 large balls of ice cream onto plates. Gently top each scoop with a cone; decorate the base of the ice cream with whipped cream.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.