Melt chocolate; stir in coconut oil.
Spread onto parchment paper and allow to harden. Break into small pieces and set aside.
In large saucepan, beat eggs, egg yolks, sugar, cocoa and salt until well blended; add sweetened condensed milk, cream and whole milk.
Cook over low heat, stirring constantly, until mixture reaches 160 degrees. Remove from heat; chill.
Add vanilla and almond extracts; strain into ice cream freezer container and freeze according to manufacturer’s directions.
Stir in marshmallows, pecans and chocolate pieces just before serving.
Ingredients
Directions
Melt chocolate; stir in coconut oil.
Spread onto parchment paper and allow to harden. Break into small pieces and set aside.
In large saucepan, beat eggs, egg yolks, sugar, cocoa and salt until well blended; add sweetened condensed milk, cream and whole milk.
Cook over low heat, stirring constantly, until mixture reaches 160 degrees. Remove from heat; chill.
Add vanilla and almond extracts; strain into ice cream freezer container and freeze according to manufacturer’s directions.
Stir in marshmallows, pecans and chocolate pieces just before serving.
