2 cups heavy cream
3 TB unsweetened Dutch process cocoa powder
5 ounces semisweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
5 egg yolks
1/2 tsp. pure vanilla extract
1 cup miniature marshmallows
1 cup walnuts
1/2 cup milk chocolate chips
Combine 1 cup cream and cocoa powder in medium saucepan on low heat, whisking thoroughly. Bring to boil, reduce and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and add the chopped chocolate, stirring until smooth. Stir in remaining 1 cup cream. Pour mixture into large bowl, scraping the saucepan as thoroughly as possible. Set a mesh strainer on top of the bowl. Set aside
Warm milk, sugar and salt in same saucepan. In a separate 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 contantly over medium heat, scraping bottle with spatula as you stir. When mixture reaches 170 degrees F on an instant-read thermometer, pour the custard through the strainer into the chocolate mixture. Mix until smooth and then stir in vanilla. Stir over an ice bath until mixture is cool.
Chill mixture in refrigerator overnight and freeze in your ice cream maker according to the manufacturer's instructions. If cold mixture is too thick, whisk until smooth).
When ice cream is finished churning, fold in marshmallows, walnuts and chocolate chips.
~ ice cream recipe found on thebrowneyedbaker website.