Hot chocolate with marshmallows, just the thing for a miserable wet January. Hot chocolate flavour ice cream with marshmallow ripple, just the thing for a miserable wet January.
Marshmallow Fluff is available in most supermarkets and from speacialist American food shops.
Hot Chocolate Ice Cream with Marshmallow Ripple
- 12 tsp drinking chocolate powder (not cocoa powder)
- 4 egg yolks
- 90g sugar
- 300ml milk
- 300ml double cream
- 1 jar of Marshmallow Fluff
- 1 bottle of chocolate sauce or syrup (optional)
In a large bowl, beat together the egg yolks, chocolate powder and sugar till well combined.
Heat the milk to boiling point. Pour over the egg yolks, stirring constantly. Pour back into the saucepan and heat gently, stirring with a wooden spoon, until the custard has thickened to the consistency of cream.
Pour into a jug and mix in the cream. Allow to cool and then chill in the fridge.
Make the ice cream according to your machine’s instructions. Meanwhile layer half a jar of marshmallow fluff and some chocolate sauce (if using) in the bottom of a plastic container.Spoon the finished icecream over the top. Spoon the rest of the marshmallow fluff, in blobs, over the ice cream. It’s too sticky to ripple properly, the idea is that when you scoop some out you do it in a way that gets some chocolate and marshmallow in the scoop with the icecream. Freeze until firm.
Marshmallows were originally a sore throat remedy made from the sap of the marshmallow plant.