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
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. Remove from heat.
2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2 to 4 hours or until firm. Repeat with remaining ice cream mixture.
Prize Winning Recipe
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min./batch + freezing
YIELD: about 4-1/2 quarts.
Nutrition Facts
1/2 cup: 340 calories, 24g fat (13g saturated fat), 67mg cholesterol, 88mg sodium, 29g carbohydrate (27g sugars, 1g fiber), 3g protein.