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Ingredients
- 3 cups whole milk
- 3 cups half-and-half cream
- 9 oz semisweet chocolate, chopped
- 2 3/4 cups sugar
- 3/4 tsp 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 tsp vanilla
Details
Servings 36
Preparation
Step 1
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 mins, then cool completely.
3. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 mins.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s 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.
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