Recipe modfied and adapted from David Lebovitz, special contributor
- 2 Cups heavy cream
- 3 Tablespoons unsweetened cocoa powder
- 5 Ounces bittersweet or semisweet chocolate, chopped
- 1 Cup whole milk
- 3/4 Cups sugar
- Pinch of salt
- 5 large egg yolks
- 1/2 Teaspoon vanilla extract
- 1/2 Cup mini marshmallows
- 1/4 Cup nuts
In a medium saucepan, warm 1 cup of the cream with the cocoa powder, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions. Add in marshmallows and nuts and enjoy.