Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows

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Description

I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!

Ingredients

  • 5 ½ ounces 72% dark chocolate, chopped
  • 3 ½ tablespoons cocoa powder
  • ½ teaspoon sea salt
  • ½ cup superfine sugar
  • 3 tablespoons nonfat dry milk powder
  • 1 ¾ cups whole milk
  • ¾ cup heavy cream
  • 2 tablespoons cold milk
  • 2 teaspoons tapioca starch
  • ½ cup sliced almonds
  • 2 tablespoons butter, cubed
  • 1 ½ tablespoons white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • ½ teaspoon sea salt
  • 1 cup mini marshmallows

Instructions

  1. Place dark chocolate
  2. cocoa powder
  3. and salt in top of a double boiler over simmering water. Stir frequently
  4. scraping down the sides with a rubber spatula to avoid scorching
  5. until chocolate is melted and smooth
  6. about 5 minutes. Remove from heat.
  7. Mix sugar and milk powder together in a small bowl.
  8. Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook
  9. whisking occasionally
  10. until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes
  11. whisking to prevent scorching. Remove from heat.
  12. Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
  13. Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more
  14. whisking well until smooth. Let cool to room temperature
  15. about 15 minutes.
  16. Strain mixture into a bowl and refrigerate for 4 hours
  17. or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
  18. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
  19. Toast almonds in a dry skillet over medium heat until fragrant
  20. 3 to 5 minutes. Transfer to a bowl. Combine butter
  21. white sugar
  22. brown sugar
  23. milk
  24. and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
  25. Bake in the preheated oven until bubbling
  26. 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
  27. While almonds are cooling
  28. spread marshmallows out on the second baking sheet.
  29. Bake in the preheated oven until tops are lightly toasted
  30. about 5 minutes. Let cool.
  31. Churn ice cream according to manufacturer’s instructions until it reaches a soft-serve consistency
  32. about 20 minutes. Layer ice cream
  33. almonds
  34. and marshmallows in a freezer-safe container. Freeze until firm enough to scoop
  35. at least 4 hours.

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 9 hrs

Servings: 8

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