Several of you asked about this wonderful ice cream treat. I know that other websites claim to have the scoop on us... but in Marceline the delicacy is made this way....
2 scoops of vanilla Central Dairy ice cream in a sundae glass
2 ladles of marshmallow syrup (not cream) over the ice cream
2 large squirts of Hershey chocolate syrup over the marshmallow
2 heaping tablespoons of malted milk over the chocolate syrup (the dust)
a maraschino cherry on top!
The marshmallow syrup is the key. Without it you have a chocolate malt, just not blended together!
You cannot find the marshmallow syrup just anywhere. It needs to be a pourable marshmallow. My cousin Kay used to make it and here is her recipe:
1 c clear karo syrup
2 T water
1 egg white, beaten
1 t vanilla
1 t unflavored gelatin
1/2 t salt
Cook karo syrup and water to firm ball stage. Pour slowly over beaten egg white and beat well. Soak gelatin in a little water and then add vanilla, salt and gelatin mixture and beat until shiny and thick. Makes 1 pint.
Now you can rest assured that you have the real deal when having a Dusty Miller. Don't settle for a unblended chocolate malt. Get the real thing!