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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 36 |
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My daughters always want to put this ice cream in cones just like the ice cream shops do. We especially like the marshmallows, chocolate chips and chopped pecans. Sometimes we even add extra chips on top...and whipped cream, too. -Dale Langford Atwater, California Ingredients:
3 cups whole milk |
3 cups half-and-half cream |
9 ounces semisweet chocolate, chopped |
2-3/4 cups sugar |
3/4 teaspoon salt |
6 cups heavy whipping cream |
3 cups miniature marshmallows |
2-1/4 cups miniature semisweet chocolate chips |
1-1/2 cups chopped pecans |
6 teaspoons vanilla extract |
Directions:
1. In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 4-1/2 quarts.
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