Ice Cream Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Ready to add some crispy-chewy zip to your desserts? These marshmallows combine classic dessert techniques with the wow factor of liquid nitrogen and the fun of smashing stuff with a mallet. Around here, we use them as part of our deconstructed <a href="rocky-road-ice-cream">Rocky Road Ice Cream</a> and as an element in the plated version of our <a href="flourless-carrot-cake">Flourless Carrot Cake</a>, but with its crunchy-on-the-outside, chewy-on-the-inside texture and tangy cream cheese base, the possibilities are endless. Dress up ice cream, create a new breed of Fluff, fold frozen shards into brownie dough, or reinvent the ice cream sandwich. As <a href="https://www.youtube.com/watch?v=uoNxfE6UPgw">Riley</a> says, “I don’t know what you couldn’t put ’em on.”

Cream Cheese Marshmallow