Ingredients:

  • 1 1/2 cups (355 ml) heavy cream (minimum 36% fat)
  • 3/4 cup (177 ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • Pinch of sea salt
  • 6 large egg yolks
  • 6 ounces (170g) bittersweet chocolate, finely chopped (at least 70% cacao)
  • 1 teaspoon vanilla extract
  • 1 cup (140g) whole almonds, toasted and roughly chopped
  • 1 1/2 cups (approx. 85g) mini marshmallows
  • 4 ounces (113g) milk chocolate, chopped into small chunks
  • Optional: 2 tbsp of Chocolate liquor

Instructions:

  1. Preheat oven. Spread almonds on a baking sheet and toast until fragrant and lightly golden. Cool, then roughly chop.
  2. Combine cream, milk, sugar, and salt in a saucepan. Heat over medium heat, stirring until sugar dissolves. Do not boil.
  3. Whisk egg yolks in a separate bowl. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to prevent curdling.
  4. Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon.
  5. Remove from heat. Add chopped bittersweet chocolate and stir until melted and smooth. Stir in vanilla extract.
  6. Pour the ice cream base into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight.
  7. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
  8. In the last few minutes of churning, add the toasted almonds, marshmallows, and chocolate chunks.
  9. Transfer the ice cream to a shallow container, cover tightly, and freeze for at least 6-8 hours, or preferably overnight, to harden.