Recipe ingredients
- 1 1/2 ounces unsweetened baking chocolate
- 1 cup half-and-half
- 1/3 cup granulated sugar
- 1 cup whipping cream
- 6 egg yolks
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup miniature marshmallows
- 1 cup toasted, chopped almonds
- 1 cup raisins
- 1 cup miniature chocolate chips
Recipe method
- In small saucepan, over low heat, melt chocolate with half and half. Stir until smooth. Set aside.
- In medium saucepan, combine 1/3 cup sugar and cream, and over medium heat, beat in egg yolks and the other 1/3 cup sugar until light and lemon colored.
- Temper egg yolk mixture by stirring about half of the very hot cream mixture in.
- Pour egg mixture into saucepan and continue cooking until thickened, about 165 degrees F.
- Remove from heat and stir in the softened butter and vanilla extract.
- Add the chocolate mixture and stir until quite smooth and well blended. Allow to cool, then refrigerate.
- Before churning, add the marshmallows, almonds, raisins and chips.
Other ice cream recipes:
Charleston cobblestone ice cream recipe
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