Ingredients:

  • 480ml heavy whipping cream, divided
  • 240ml whole milk
  • 100g granulated sugar
  • 45g Dutch-process cocoa powder
  • 4 large egg yolks
  • 15ml light corn syrup
  • 5ml pure vanilla extract
  • 2g espresso powder
  • 1g fine sea salt
  • 100g roasted salted almonds, roughly chopped
  • 50g mini marshmallows
  • 60g semi-sweet chocolate chips

Instructions:

  1. In your saucepan, whisk 45g Dutch process cocoa powder, 100g sugar, 2g espresso powder, and 1g sea salt. Note: This ensures no dry clumps remain.
  2. Stir in 240ml whole milk and 240ml of the heavy whipping cream. Heat over medium until it reaches a gentle simmer until wisps of steam rise.
  3. Whisk 4 large egg yolks in a separate bowl with 15ml light corn syrup.
  4. Slowly drizzle one cup of the hot cocoa mixture into the yolks, whisking constantly. Note: This prevents the eggs from scrambling.
  5. Pour the yolk mixture back into the saucepan. Cook over medium low, stirring constantly, until the liquid thickens and coats the back of a spoon (approx. 170°F).
  6. Pour the mixture through a fine mesh strainer into a clean bowl. Stir in the remaining 240ml heavy cream and 5ml vanilla extract.
  7. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours. Note: A cold base results in smaller ice crystals.
  8. Pour into your ice cream machine and process for 20 minutes until it looks like soft serve ripples.
  9. Gently fold in 100g chopped almonds, 50g mini marshmallows, and 60g chocolate chips.
  10. Transfer to a container and freeze for 2 hours until firm enough to scoop.