My decision to give ice cream as Christmas gifts is going just great. And by great, I mean horrible. I have 6 different flavors in my freezer, just begging to be eaten. And I can’t touch a single one. THIS IS HORRIBLE! Ok, maybe not hoooorrible, per say. I mean, there are world problems that are horrible. But when you’re an ice cream lover and you have THIS MUCH ice cream at your disposal, ya, it’s just a huge tease.
So I must get these containers of creamy deliciousness out of my house, STAT! Just as soon as I haul my butt to the store and buy some fun ribbon, I’m going to package up this ice cream with a little bag of homemade graham crackers too. Crafting, packaging, and ribbon-ing is sooooo not my thing. I just assume duct tape everything together and call it a day. At least duct tape is silver, so that’s festive and fun. Or at least that’s what I tell myself. Anyway. This ice cream, combined with the homemade graham crackers is sorta like a s’more ice cream sandwich. Sorta. But not really since no fire is involved in burning the marshmallows. You have a creamy marshmallow ice cream with the little crunch of the chocolate chips, sandwiches between 2 homemade grahams… Not too shabby, heh?!
Marshmallow Chocolate Chip Ice Cream
- 4 cups (10 oz bag) mini marshmallows (store-bought or homemade)
- 1 cup heavy cream
- 1/3 cup sugar
- 2 cups milk (I used 1 %)
- 5 egg yolks
- 1 tsp vanilla
- pinch of salt
- 1 cup chopped chocolate chips
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.