Charleston Cobblestone Ice Cream
Ingredients
- 0 oz unsweetened baking chocolate
- 1 cup half-and-half
- 1/3 cup granulated sugar
- 1 cup whipping cream
- 6 each egg yolks
- 1/3 cup granulated sugar
- 0.3 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup miniature marshmallows
- 1 cup toasted, chopped almonds
- 1 cup raisins
- 1 cup miniature chocolate chips
Instructions
- 1
In small saucepan, over low heat, melt chocolate with half and half.
- 2
Stir until smooth.
- 3
In medium saucepan, combine 1/3 cup sugar and cream, and over medium heat, beat in egg yolks and the other 1/3 cup sugar until light and lemon colored.
- 4
Temper egg yolk mixture by stirring about half of the very hot cream mixture in.
- 5
Pour egg mixture into saucepan and continue cooking until thickened (about 165 degrees F).
- 6
Remove from heat and stir in the softened butter and vanilla extract.
- 7
Add the chocolate mixture and stir until quite smooth and well blended.
- 8
Allow to cool, then refrigerate.
- 9
Before churning, add the marshmallows, almonds, raisins and chips.
- 10
Makes 1/2 gallon.
- 11
NOTE: To toast almonds, chop them first, then spread them on a cookie sheet.
- 12
Bake for 4 minutes in 350 degree F oven.