Hot Cocoa Ice Cream
- 1 cup whole milk
- 1/2 cup sugar, divided
- 1 1/2 cups heavy cream
- 1 tsp. vanilla extract
- 4 egg yolks
- 2 packages instant hot cocoa mix
- 1/2 cup mini marshmallows
In a medium sauce pan, heat the milk, 1/4 cup sugar, cream, and villa over medium high heat until simmering.
Meanwhile, in a small bowl, whisk together the egg yolks and 1/4 cup of the sugar until light yellow and creamy, 1-2 minutes. Slowly add 1/4 cup of the simmering mixture to the eggs and whisk heavily to temper the eggs (this will keep them from scrambling when you add it back into the hot pot).
Add the tempered egg/sugar mixture back into the pot with the milk/cream and whisk heavily until incorporated. Simmer until the mixture thickens slightly, should coat the back of a spoon.
Pour through a fine mesh sieve and into an airtight container. Place into the fridge for 4 hours or overnight to chill.
Once you are ready to churn the ice cream, add the chilled base to your ice cream maker and churn according to directions. Add marshmallows 5 minutes in.
Store ice cream in an airtight container in the freezer for 8 hours before serving.