Ingredients
2cupsheavy cream
⅔cupwhole milk
1tspvanilla extract
½tspsalt
6egg yolks
⅓cupsugar
6ozchocolate,about 1 cup chocolate chips
2cupsmini marshmallows
6graham crackers,broken into small pieces
Preparation
Place the ice cream maker churning bowl in the freezer the day before making the ice cream.
Pour the cream, milk, vanilla extract, and salt into a medium saucepan set over medium-low heat. Bring the mixture to a gentle simmer, for about 15 to 18 minutes until small bubbles form around the edges of the pan. Stir occasionally. Remove from heat.
In a medium bowl, beat the yolks and sugar together with a whisk until the mixture is thick and pale.
Use a ladle to pour the milk mixture in a slow, thin, steady stream into the egg and sugar mixture, whisking the entire time. Continue until all the liquid is combined. Don’t rush this; otherwise, it will end up with scrambled eggs.
Return the custard to the pan and place it over low heat. Stir gently with a spatula for about 8 minutes until the custard thickens to the consistency of maple syrup.
When the custard is ready, it will coat the back of a spoon, and if a finger is drawn through it, the mark will remain.
As soon as the custard thickens, remove from heat, and transfer the custard to a large bowl. If the custard looks as though it may have cooked egg bits in it, pour it through a fine-mesh strainer into a large bowl. If it looks smooth, skip this step.
Allow the custard to cool to room temperature, then cover and place in the fridge for at least 4 hours, but preferably overnight. When ready, it will be the consistency of eggnog.
Break up the graham crackers into pieces the size of a nickel. In a small saucepan over low heat, add the chopped chocolate or chocolate chips. Stir continuously for about 5 to 7 minutes until melted. Remove from heat.
Place the rack in the center of the oven, turn on oven light, and set oven to broil. Line a small baking sheet with foil or parchment, and spray it with cooking spray. Sprinkle the marshmallows over the prepared pan.
Place under the broiler for 30 seconds to 1 minute, until the tops are brown. Do not leave oven, and watch it the whole time. Remove the pan from the oven. Let the marshmallows cool for about 5 minutes.
Pour the cooled custard into the bowl of ice cream maker and churn according to the manufacturer’s instructions.
After about 5 to 7 minutes, the ice cream should be getting thicker. Add the marshmallows a few at a time.
Use a spoon or spatula to drizzle in the chocolate a little bit at a time. It’s okay if the chocolate is a little thick; just try to drop it in ribbons. Chocolate should break up so it looks like chocolate chip ice cream.
When ready, the chocolate’s consistency should be like soft-serve ice cream.
Transfer ice cream to a freezer-safe container and fold in the graham crackers.
Serve immediately or smooth the top of the ice cream, press a piece of parchment paper over the top, and cover it with a lid. Put the ice cream in the freezer, and let it chill for at least 2 hours. Enjoy!
