This is one of the most elegant and simple ice cream recipes in my old refrigerator cookbooks, and that says a lot. Ice cream was once an elegant treat, and one of the major advantages of owning your own home refrigerator/freezer.
This is also the first, and, so far, only, time I’ve seen the term “marlow” in a recipe title. Apparently it’s a very old term for a specific kind of marshmallow dessert. I would not bet money on that, however: sources are very spare and very anecdotal, nor did I look very hard. What matters is that this tastes great. And it’s a great holiday dish to have on hand, too. The marshmallows mean both that it doesn’t need to rest in the fridge for half an hour or so to soften before serving and it holds up a little better sitting out at room temperature for a bit.
Because it doesn’t take eggs, it’s also easily adjustable. I often use it to get rid of cream in the fridge when I’m about to travel. When I double this recipe, I skip the double boiler. As long as you’re careful not to get it up to candy-level temperatures the marshmallows dissolve very well in hot coffee directly on the burner.
Dinner is never served until everyone present has at least three drinks. — Carl Randall (Life, Loves, and Meat Loaf)