Rum Raisin Toasted Marshmallow Shake Recipes

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.

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.

Steps:

• Place ice cream, milk, and yogurt in a blender. Blend until well mixed and kind of sticks to the sides of the blender container.
• Add 3 toasted marshmallows. Blend again.
• Pour into tall glass and top with whipped cream and remaining 2 marshmallows.

Steps:

• On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.
• Place under your broiler in the oven for 2 to 3 minutes, until charred. Take out of oven and let cool. (The charred marshmallows will be blended into the milkshakes.).
• Repeat this step but only let the marshmallows toast. Take out of oven and let cool. (Reserve the toasted marshmallows to top the milkshakes.)
• In a blender, pour milk, sour cream, ice cream and charred marshmallows.
• Mix for 5 minutes.
• Pour in a large glass and top with 2 to 3 toasted marshmallows.

Steps:

• Blend all ingredients with blender. Serve.

Steps:

• Combine melted ice cream with next 4 ingredients in large shallow pan. Dip raisin bread into ice cream-egg mixture and let soak 1 minute per side.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side. Repeat with remaining butter and bread. Serve immediately with maple syrup and additional ice cream.

Steps:

• 1) Toast marshamllows under a broiler, or, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
• 2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "donut"-when you see the shake holding to the sides of the blender with a hollow core.
• 3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
• 4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.

Steps:

• Preheat the broiler. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Arrange the marshmallows flat on the baking sheet and place under the broiler until the tops are a deep golden brown color, about 40 seconds. Remove from the oven, carefully turn the marshmallows over, and broil until they are deep golden brown. Remove from the oven and let cool slightly.
• Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.