Coffee Custard Ice Cream with Caramel, Marshmallows, and Chocolate Chips
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 8
Ingredients
  • 2 cups milk (see note)
  • 4-6 egg yolks (see note)
  • ½-3/4 cups sugar, per desired level of sweetness (I used ½ cup)
  • 2 tablespoons instant coffee (regular or decaf as desired)
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • ½ cup caramel sauce
  • 1 cup miniature marshmallows
  • 1 cup chocolate chips
Instructions
  1. Combine milk, egg yolks, sugar and coffee in the top of a double boiler and whisk together. Cook, stirring constantly, until thickened. Remove from heat and add vanilla extract and heavy cream. Stir together and refrigerate until chilled.
  2. Make ice cream in an ice cream maker according to manufacturer's directions. Spoon ½ of soft set ice cream into a wide container and drizzle with half of the caramel sauce. Cut into ice cream slightly with a knife, then top with half the marshmallows and half the chips. Spoon remaining ice cream on top, drizzle with remaining caramel and top with remaining marshmallows and chips. Sitr gently to mix in ingredients, but do not stir too much. Freeze until firm.
Notes
You can use skim, 1%, 2% or whole milk, but the lower the fat content in the milk, the more egg yolks you need to ensure a creamy consistency. I used skim milk because it's what I had in the house, but amped up the richness with 6 egg yolks.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/07/premium-ice-cream-made-at-home/