Marshmallow Mint Chocolate Chip Ice Cream
You don’t have to include the marshmallow, but it really is good! If you’re feeling ambitious, you can use the leftover egg whites to make your own homemade marshmallow fluff. The custard has to be completely cool to make the ice cream, so it’s a good idea to make it a day ahead of time. Also, you can just use mint extract if you don’t want to do the mint infusion step.
Ingredients
1 ½ cups full fat milk (For dairy free, use 3 cups of the thickest dairy free milk or dairy free cream,/half and half that you can find)
1 ½ cups heavy cream
½-3/4 cup granulated sugar, depending on how sweet you like it
4 egg yolks
1 or 2 teaspoons of mint extract, depending on how strong you like it
½-1 cup of chocolate shavings (use a vegetable peeler on a bar of chocolate)
A small jar of marshmallow fluff
Directions
Make the mint-infused milk or half and half for dairy free folks. Bruise the mint leaves and put them in a medium saucepan. Pour the milk overtop and bring to a simmer. Let it simmer for 5-10 minutes, remove from heat and allow the mint to steep. After about an hour, strain out the leaves and move on to the next step.
If you’re using an electric mixer, remember to freeze the canister overnight, or make sure you have ice and rock salt on hand. You’re going to make the custard and then chill it overnight or at least for a few hours so plan to start making this one day ahead of when you want to serve it.
In a small bowl, whisk together the egg yolks and about half of the sugar, until the yolks are lighter in color. Set aside. In the medium saucepan with your mint milk, add the cream and remaining sugar. Cook, stirring occasionally, on medium/low heat until bubbles start to form at the edges of the pot and the cream mixture is simmering. Remove from heat and stir in mint extract, if using.
Temper the eggs – a spoonful or small ladle at a time, add hot cream mixture to the yolks and whisk well. Continue until you’ve added and mixed in about half of the cream. Add the tempered egg mixture to the pan of cream and return to the stove on medium/low heat. Cook until the mixture thickens and coats the back of a spoon. Check this frequently so that you don’t overcook the custard.
Remove from heat and pour into a bowl for chilling. If you have any egg bits, pour through a sieve or strainer and into the fridge. Chill overnight.
The next day, set up your ice cream maker and follow the usual directions. Add the chocolate shavings during the last few minutes of churning. Transfer the ice cream to a bowl or container and swirl through several big spoonfuls of the marshmallow fluff. Freeze to desired consistency.