Strawberry Mallobet

1. 1

   Place the marshmallows in a medium saucepan with two tbs milk.

2. 2

   Melt on low heat, stirring constantly with a whisk, until they are less than half way melted.

3. 3

   Remove from heat and keep stirring until they are uniform and fluffy.

4. 4

   Let cool a couple of minutes.

5. 5

   Whisk in the remaining milk, strawberry puree and lemon juice.

6. 6

   Pour the mallobet into a glass baking dish that is not too deep.

7. 7

   Place in the freezer.

8. 8

   Once ice crystals form around the edges of the pan (about 1 hr), beat mixture lightly to incorporate everything together.

9. 9

   Repeat this process once more until it is completely frozen (at about 2 hrs freezing time).

10. 10

    Serve scoops garnished with strawberries.

11. 11

    Note: For a raspberry mallobet, use fresh raspberry puree and 1 1/2 cups milk.

* Per serving · 4 servings · Values may vary.

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