We get hungry just thinking about this marshmallow, hot fudge, and Graham cracker-filled ice cream.
This recipe is courtesy of Heather’s French Press.
In a medium saucepan combine the cream, agave, sugar, cocoa powder, and ½ cup of the chocolate chips. Whisk everything together. Set over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
Remove from the heat and whisk in the butter, remaining chocolate, salt, and vanilla. Set aside to cool.
Line a baking sheet with parchment paper and arrange the marshmallows in a single layer. Toast under the broiler for one minute.
Heat the half and half in a pan set over medium heat until it reaches a simmer. Stir in the vanilla extract.
Whisk together the sugar and eggs until light. Add ¼ cup of the warm half and half to the eggs, whisking constantly as you pour.
Pour the egg mixture back into the saucepan with the remaining half and half, and continue to cook until the custard has thickened and coats the back of a wooden spoon.
Remove from the heat and whisk in the toasted marshmallows.
Chill the custard overnight.
Churn the custard according to your ice cream machine’s instructions.
Scoop the ice cream into a freezer container, alternating ice cream with a scoop of fudge and Graham cracker crumbs. Swirl the ice cream with a knife to swirl the fillings around.
Freeze until set.