Marshmallow Chocolate Chip Ice Cream
If you want to add more gluten free recipes to your recipe box, Marshmallow Chocolate Chip Ice Cream might be a recipe you should try. This recipe makes 2 servings with 1768 calories, 24g of protein, and 85g of fat each. For $3.3 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in around 45 minutes. Head to the store and pick up milk, vanilla, marshmallows, and a few other things to make it today. It will be a hit at your Summer event. This recipe is liked by 298 foodies and cooks. It is brought to you by Fat Girl Trapped in a Skinny Body. With a spoonacular score of 60%, this dish is good. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream, Chocolate Chip Cream Cheese Marshmallow Cookies, and Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream.
Servings: 2
Ingredients:
1 cup chopped chocolate chips
5 egg yolks
1 cup heavy cream
4 cups (10 oz bag) mini marshmallows (store-bought or homemade)
2 cups milk (I used 1 %)
pinch of salt
1/3 cup sugar
1 tsp vanilla
Equipment:
sauce pan
whisk
bowl
wooden spoon
Cooking instruction summary:
Add the heavy cream, milk, sugar and salt to a saucepan. Stir and cook over medium heat until the sugar is dissolved.In a medium bowl, whisk the egg yolks. Slowly add the warm cream to the yolks, whisking the entire time.Pour the custard back into the saucepan and add the marshmallows. Cook over medium/low heat, stirring with a wooden spoon. Cook for about 5 minutes, stirring frequently, until he marshmallows are melted and the mixture coats the back of a wooden spoon. Remove from heat, stir in the vanilla.Pour into a large bowl and refrigerate until thoroughly chilled.Churn the ice cream according to the manufacturers instructions (mine took 20 minutes on medium speed in my kitchen aid attachment.) Add the chocolate chips during the last couple minutes of churning.Scoop into a freezer safe bowl and freeze for a few hours, until completely firm.
Step by step:
1. Add the heavy cream, milk, sugar and salt to a saucepan. Stir and cook over medium heat until the sugar is dissolved.In a medium bowl, whisk the egg yolks. Slowly add the warm cream to the yolks, whisking the entire time.
2. Pour the custard back into the saucepan and add the marshmallows. Cook over medium/low heat, stirring with a wooden spoon. Cook for about 5 minutes, stirring frequently, until he marshmallows are melted and the mixture coats the back of a wooden spoon.
3. Remove from heat, stir in the vanilla.
4. Pour into a large bowl and refrigerate until thoroughly chilled.Churn the ice cream according to the manufacturers instructions (mine took 20 minutes on medium speed in my kitchen aid attachment.)
5. Add the chocolate chips during the last couple minutes of churning.Scoop into a freezer safe bowl and freeze for a few hours, until completely firm.
Nutrition Information:
covered percent of daily need
