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1
In the bowl of a stand mixer whisk together your whole milk, sugar, cocoa, molasses and almond extract. Mix for about 3 or 4 minutes. Add your heavy cream and mix again until it thickens just a bit, about another 3 or 4 minutes. Cover the bowl and set it in the fridge for at least 1 hour. At the same time, put the canister of your ice cream maker in the freezer so it's nice and cold when you make the ice cream.
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2
Remove the bowl of ice cream mixture from the refrigerator, uncover it and transfer the mixture to your frozen ice cream canister. Place the canister on your machine and turn on. Let it mix for about 8 to 10 minutes.
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3
Now add your almonds, marshamallows, chocolate and chocolate chips. Continue to mix for another 5 to 7 minutes, or until it thickens.
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4
Serve immediately or stick in the freezer to harden it more. If you pop it in the freezer make sure you take it out of the freezer about 5 minutes before serving so it's easier to scoop.
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5
Serve with a big old nutty, almondy, chocolately, heavenly hash smile!
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6
Notes:
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7
- Yields 5 cups. So in theory it serves about ten 1/2 cup portions. But let's be honest folks, who eats that little bit of ice cream.
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8
- You can dial back the marshmallows and chocolate chips by half. I used way too many. But I'm crazy like that.
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9
- My ice cream maker is the smaller Cuisinart so this overflows a bit. Use a spoon to kind of push the add-ins into the ice cream as it mixes and it should help keep things from flying over the top. Just warning ya!
