I'd like to make homemade rocky road ice cream -- easy enough, but instead
of whole or halved marshmallows, I'd like to have marshmallow streaks in
the ice cream. I experimented with a batch by adding melted marshmallows
towards the end of the freezing process, but not too surprisingly the
marshmallows hardened rather unsatisfyingly. One possibility is to use
marshmallow creme; but are there any tricks for using the marshmallows
themselves that I should know about?

thanks,
Dave