Ingredients
3 cups whole milk3 cups half-and-half cream9 ounces semisweet chocolate, chopped2-3/4 cups sugar3/4 teaspoon salt6 cups heavy whipping cream3 cups miniature marshmallows2-1/4 cups miniature semisweet chocolate chips1-1/2 cups chopped pecans6 teaspoons vanilla extract
Preparation
In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved. Remove from heat.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in remaining ingredients. Press plastic wrap onto surface of custard. Cover and refrigerate for 30 minutes.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.
