Makes 1 pint
1 1/2 cups organic heavy cream
3/4 cups organic whole milk
1/8 cup + 2 tbsp sugar
3 egg yolks
4 Apotheker’s chocolate covered mallows (2 boxes)
Optional – 1 oz. Apotheker’s chocolate (of your choosing), finely chopped
In a large saucepan, heat heavy cream and whole milk over medium heat. Stir frequently and do not let boil.
While the cream and milk are heating, thoroughly whisk together the sugar and egg yolks.
Once the cream and milk mixture starts to simmer, take a cup-full of the hot batter and slowly pour it into the sugar and egg yolk bowl while whisking. Pour in a few more cups of hot batter and continue to whisk.
Pour the warmed mixture into the saucepan with the cream and milk and stir for at least 30 seconds.
Cut the mallows in quarters, add them to the saucepan, and stir. Turn heat off but do not remove the pan from the stove. Continue to stir until mallows and chocolate are fully melted.
Pour into a container and cool to room temperature. Cover batter with wax paper or plastic wrap and let ripen in the fridge for at least eight hours. When the batter is ready, pour into an ice cream maker and churn according to manufacturer’s instructions!
Optional — add in chopped chocolate a few minutes before ice cream is done churning!
Scoopsies is a start-up craft ice cream company in the Boston area. To learn more visit her website.