Serves 4
3 cups half and half
2 teaspoons vanilla extract
3 egg yolks
1/4 cup sugar
1 cup instant hot cocoa mix (see recipe below), without marshmallows
marshmallows, for topping
In a small saucepan, heat the half and half and vanilla extract on medium-low for 10 minutes. Be sure to stir occasionally to prevent boiling.
Meanwhile, in a large mixing bowl, whisk together the yolks and sugar. Set aside.
Add the hot cocoa powder to the warmed milk mixture. Stir to combine. Let warm for 5-10 additional minutes or until the cocoa mixture is dissolved. Strain the mixture into a bowl.
Working quickly, temper the yolk mixture with the hot cocoa mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
Cover the bowl and place in the fridge. Let it chill for at least 8 hours.
Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
Serve immediately for soft serve, or place in a freezer safe container and freeze for at least four hours. Top with marshmallows or your favorite topping before serving.
For the Instant Hot Cocoa Mix
In a food processor, blitz 1 1/2 cups cocoa powder, 2 1/2 cups powder sugar, 2 1/2 cups dry powder milk, 2 tsp corn starch and 1/4 teaspoon kosher salt until combined. Store in an airtight container until ready to use.
