If you do, I suggest warming up the fluff so that it's easier to work with. A great shortcut is using marshmallow fluff.I like to use a chocolate bar, and then finely chop it, so I can control the size better. Be sure to chop the chocolate into small chunks so they aren't too hard to bite into when frozen.
#Melted ice cream cake strain full
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Step 9: Cover ice cream again and return to the freezer for another 3 hours, or until fully frozen. Fold in the rest of the chopped chocolate and the melted marshmallows. Step 8: Remove the ice cream from the freezer, let it stand for 5-6 minutes, then loosen it with a spoon. As soon as they start to melt, remove them from heat and stir with a spoon until melted. Step 7: Before removing the ice cream from the freezer, melt marshmallows over very low heat. Step 6: Pour ice cream mixture into a container, cover with foil and put in the freezer for 3 hours. Step 5: Once the mixture has cooled, add half the chopped chocolate, the heavy cream and vanilla extract. If any of the eggs scrambled, be sure to strain them out. Remove from heat when the consistency of the mixture remains on the back of a spatula. The mixture will gradually become a little thicker. Step 4: Heat the saucepan on low, do not boil. Then return the tempered egg mixture back to the saucepan with the rest of the milk. Step 3: Slowly pour half of the hot milk into the egg mixture while gradually whisking. Step 2: In a mixing bowl, mix the egg yolks with sugar. Step 1: Heat milk in a saucepan, but do not bring to a boil.
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