TO MAKE THE MARSHMALLOW SWIRL:
- Combine the corn syrup, sugar, and water in a small saucepan. Place the pan over medium heat and stir while the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.
- Once the sugar syrup comes to a boil, insert a candy thermometer. Continue to cook the syrup, monitoring the temperature closely, until it reaches 240 F on your candy thermometer.
- While the sugar syrup is boiling, prepare the egg white. Place it in the clean, dry bowl of a stand mixer fitted with a whisk attachment. When the syrup reaches 230 F, start beating the egg white. Once it becomes foamy, add the cream of tartar and continue beating until stiff peaks form.
- Once your egg white is at stiff peaks and your syrup is at 240 F, turn the mixer to medium-low and slowly stream the hot syrup into the egg. Once all of the syrup is in, turn the mixer to medium-high and whip until the mixture becomes shiny, white, triples in size, and holds stiff peaks. Add the salt and vanilla and mix it in.
- Put the marshmallow cream in an airtight container and refrigerate until chilled. It can be used right away or kept in the refrigerator for several weeks.
TO ASSEMBLE:
- If you want to be really authentic and include chocolate fish, melt the chocolate chunks and transfer them to a disposable piping bag or zip-top plastic bag. Cut a hole in the corner, and pipe small chocolate fish onto a baking sheet covered with waxed paper. Refrigerate the sheet until the fish are firm. Alternately, you can just use chocolate chunks as a time-saving substitute.
- Line a 9×5-inch loaf pan with cling wrap. Churn the chocolate ice cream according to your ice cream maker’s directions. When the chocolate is finished churning, stop the ice cream maker and add the chocolate fish. Stir them in gently.
- Place 1/3 of the chocolate ice cream in the loaf pan and spread it in an even layer. Spread the prepared caramel sauce on top. Add half of the remaining ice cream, then spread a thick layer of marshmallow cream on top of that—you might not need to use all of the marshmallow cream. Add the final layer of chocolate ice cream on top and smooth it into an even layer. Press a piece of cling wrap on top and freeze the loaf pan for at least 2 hours, until the ice cream is firm.
MEASURING TIPS
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.