Are you sick of ice cream yet? Is that even possible? Not at my house. Never.
This one was my favorite out of all that I tested recently. Because I have this thing about big chunks of hard chocolate in my ice cream, stracciatella does me right. No big hard chocolate chips, just tiny pieces of crackly milk chocolate distributed evenly throughout. Like little flecks of chocolate. Shut up!
And here I go again, building on my fav vanilla ice cream base. I think I will spend the rest of the summer just building and building and building.
My notes: –You might think the coconut oil is not necessary, but I say it is. It makes the chocolate thin and crackly. If you make extra you can drizzle it on top like magic shell. Make extra.
–I, as always, left my base in the fridge overnight, and boy was it super thick the next day because of all the marshmallows. But *oh my gosh* the flavor.
— I kind of racked my brain on how to get the toasted marshmallow flavor throughout, until it hit me to blend it all together. My blender is small and wouldn’t hold all of the base and the marshmallows, so I just blended half of the base with the marshmallows, then stirred it into the rest of the base.
–I really think it helps putting your chocolate in a squeeze bottle, but you don’t have to. I did and it was easy to drizzle into the ice cream as it churned. You want a thin stream and not globs. The churning action will break it up into bits. I believe in squeeze bottles.
–I lightly buttered a small baking pan, then spread the marshmallows out evenly. I placed it under the broiler, then watched carefully until they were golden brown and toasted.
- 2 cups half-and-half
- 1 cup whole milk
- 1 cup heavy cream
- 8 large egg yolks
- 1¼ cup sugar
- 2 teaspoons vanilla extract
- 1 (16-ounce) bag regular size marshmallows
- 1¼ cup milk chocolate chips
- 3 tablespoons coconut oil
- 8 graham crackers, crushed
- Place the half-and-half, milk, and heavy cream in a medium heavy bottomed saucepan over medium heat. Bring the mixture to just a simmer, (just before scalding at 170 degrees on a candy thermometer), stirring occasionally.
- Meanwhile, in a medium mixing bowl, beat the the egg yolks on medium speed with a hand-mixer until they are light in color. Gradually add the sugar and continue to beat until sugar is dissolved and mixture is thick and pale yellow in color.
- Temper the hot cream mixture into the egg mixture by gradually adding about ½ cup of cream mixture at a time to the egg mixture, until about a third of the cream mixture has been added, whisking constantly while you are adding the cream mixture.
- Whisk the egg mixture back into the cream mixture in the saucepan and place over low heat. Cook, stirring almost constantly, until the mixture thickens, about 5-7 minutes. Strain the mixture through a fine mesh strainer into a pitcher or container with a pouring spout on it. Stir in the vanilla extract.
- Spread the marshmallows on a lightly buttered baking sheet and place under the broiler on top rack until dark golden brown and toasted, watching carefully. Place the ice cream base in a blender, then add toasted marshmallows. Blend just until marshmallows are in very tiny bits. Refrigerate ice cream base for at least four hours to overnight. (Overnight is best and yields the smoothest consistency.)
- Melt the milk chocolate chips and coconut oil in a small bowl for 90 seconds, stopping to stir at 30 second intervals until melted and smooth. Transfer to a squeeze bottle. (This can remain out at room temperature and should not be refrigerated.)
- When ice cream is chilled, pour into an ice cream maker and process according to the manufacturer's directions. During the last 5 minutes of churning time, add the graham crackers and let them mix in. Squeeze the chocolate in a thin stream slowly into the churning ice cream. The chocolate will harden instantly, then break up into very small bits throughout the ice cream. Transfer to a freezer proof container (I like to use a loaf pan) and place in freezer to desired firmness is reached. About 2 quarts of ice cream.