Homemade marshmallow ice cream

בס"ד

This marshmallow ice cream is adapted from the book of Tova Aran "Million menus."

The ice cream is delicious and very recommended for Marshmallow lovers. No ice cream machine needed.

Ingredients:
3 egg yolks
1/2 cup brown sugar
175-gram dark chocolate (I've used 150 gram) (175 gram=6.17 ounces)
1 cup low fat cream (If not available, use regular whipping cream)
250 ml whipping cream (= 8.45 ounces)
100-gram marshmallow, small ones, or large cut into four pieces. (=3.52 ounces)
50 gram halved almonds, roasted and chopped (I skipped) (=1.76 ounces)

12 Ice cream cones

Preparation: 

Heat a pan with water.
Beat together the yolks and the brown sugar in a heatproof bowl, to an airy and light foam.
Melt the chocolate and the 1 cup cream in a pan until completely melted.
Pour into the egg yolk mixture and beat nonstop.
Place on top of the pan with the hot water (If the water is boiling, lower the heat or turn off) and continue beating until the mixture thickens. Strain and set aside to cool.

Whip the whipping cream to a steady foam and fold to the chocolate and yolk mixture. Pour into a hardy bowl, close with a lid and freeze for 2-3 hours, until it begins to harden.

Then, Take out of the freezer and mix thoroughly. Add the almonds and marshmallow and mix again.

Place in the freezer again until it completely hardens.

*It is recommended by the book author, to take the ice cream out of the freezer about 20 minutes before serving.

Enjoy!