Ingredients
Equipment
Method
- Whisk the granulated sugar and cocoa powder together in a medium saucepan to remove any lumps.
- Pour in the heavy cream and whole milk, then heat gently until steaming to dissolve the sugar completely.
- Whisk the egg yolks in a bowl and slowly ladle in one cup of the hot liquid to warm the eggs safely.
- Pour the yolk mixture back into the pan and stir constantly until the custard coats the back of a spoon.
- Strain the mixture into a clean bowl, cover tightly, and chill in the refrigerator until completely cold.
- Churn the cold base in an ice cream maker until it reaches a thick soft serve consistency.
- Fold in the mini marshmallows and chocolate chips by hand to keep them intact.
- Transfer to a freezer safe container and freeze until solid enough to scoop beautifully.
Nutrition
Notes
Store tightly covered in the back of the freezer for up to two weeks. Press wax paper directly onto the surface to prevent ice crystals. You can easily add half a cup of toasted almonds if you prefer a classic nutty crunch.