Desserts
Chocolate Marshmallow Tea Cake Ice Cream
Recipe by Ninja Kitchen
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- 100ml double cream
- 200ml whole milk
- 25g milk chocolate, broken into small chunks
- 25g dark chocolate, broken into small chunks
- 3 egg yolks
- 30g caster sugar
- 20g golden syrup
- 8g cocoa powder
- 2 thin shortbread biscuits (about 20g), for mix-in
- 15g mini marshmallows, for mix-in
Utensils
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Step 1
Place cream, milk, and chocolate chunks in a small saucepan. Place over medium heat, and bring to simmer for 3–4 minutes, stirring occasionally, until mixture is steaming and chocolate has completely melted. Remove from heat.
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Step 2
Whisk egg yolks, sugar, golden syrup and cocoa powder in a large bowl until combined.
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Step 3
While whisking, pour the chocolate and cream mixture into the egg mixture. Once combined, pour into saucepan.
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Step 4
Place over medium heat and cook, stirring constantly with a spatula until the mixture coats the back of the spatula, or until the temperature reaches 74–79°C on an instant-read thermometer.
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Step 5
Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
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Step 6
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 7
Select ICE CREAM.
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Step 8
With a spoon, create a 4cm-wide hole that reaches the bottom of the tub. Break the shortbread biscuits into pieces and add these to the hole along with the mini marshmallows. Process again using the MIX-IN program.
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Step 9
Once processing is complete, remove ice cream from tub and serve immediately.
